Herb Crusted Smoked Trout Terrine

• 1 whole smoked trout (approx. 400g-500g), skinned and flesh lifted from bones
• 500 g PHILADELPHIA Cream Cheese, softened
• finely grated rind and juice of 1/2 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 teaspoon gelatine dissolved in 1/4 cup boiling water
• salt and freshly ground black pepper, to taste
• 1/4 cup finely chopped toasted unblanched almonds
• 1/4 cup chopped capers
• 1/4 cup finely chopped parsley
• 1/4 cup finely snipped chives
• Lavosh and crisp breads, to serve

1. COMBINE the trout, PHILLY, lemon rind and juice, blend or process until smooth, then stir through the gelatine and season.
2. Spoon mixture into a greased and paper lined 22cm x 12cm loaf pan.
3. MIX together the almonds, capers and herbs then press onto the surface of the terrine.
4. Refrigerate until firm.
5. LIFT terrine from the pan and place on a serving platter with lavosh or crispbreads.
6. Serve immediately.
7. HANDY TIP: For a more formal service, slice the terrine thickly and place onto individual serving plates with lavosh etc.

trout, lemon, gelatine, salt, almonds, capers, parsley, chives

Taken from www.kraftrecipes.com/recipes/herb-crusted-smoked-trout-terrine-123703.aspx (may not work)