Skin the trout, pull the fillets off the bones and put them in a food processor with the salmon, juice of 1 lemon, 2 to 3 drops Tabasco, the Worcestershire sauce and salt. PurÄe, then add the cream. Blend and pour into a terrine mold and refrigerate. Serve with an assortment of vegetables, such as endive leaves, radishes and beets with some toast.
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3 smoked trout
11 ounces smoked salmon
1 lemon
1 tsp Worcestershire sauce
Tabasco
1 1/2 cups heavy cream
salt
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15
mn
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The salmon can be replaced with smoked eel. Serve a small glass of Aquavit or Vodka with it.
