This is a super easy, wonderfully versatile terrine that will impress your family & friends. Fabulous for spring carnival picnics, lunch with a salad or an entree to a special dinner. Plus, Trout is a wonderful, sustainable food, that is both delicious AND great for your health! Enjoy!!!
- 5 x large washed peeled potatoes, finely sliced
- 1 x smoked rainbow trout, flaked with bones removed
- 6-8 thin slices of smoked bacon
- 1 x cup melted butter
- 1 x cup grated Manchego (or Parmesan) cheese
- Salt & Pepper
- *Rice four to coat, when serving.
Line Terrine pan with cling wrap.
Layer potatoes on bottom of Terrine pan, overlapping slightly.
Drizzle melted butter over potatoes and layer with slices of bacon. Sprinkle on some cheese, and a little salt & pepper.
Follow this with a layer of the smoked trout.
Repeat this process until the Terrine pan is full. Then cover it up tightly with the cling wrap and place the Terrine pan in a water bath (a baking dish with water about 1/3rd of the way up the side of the Terrine pan) and steam in a moderate oven (around 160 degrees) for 1 1/2 – 2 hours. Test if the Terrine is done, by placing a skewer in. Potato should feel cooked & soft. Allow to cool, then place Terrine pan in fridge with a 1-2 litre milk carton on top to weigh it down. Leave in fridge for 12 hours or so.
When ready to serve, slice the Terrine (in cling wrap) and remove cling wrap. Then coat in rice flour and pan fry gently in some butter and oil until golden on outside & heated through. Serve with salad & enjoy!