Smoked Trout Terrine


500g sliced smoked trout or smoked salmon
1kg smoked trout off-cuts (or deboned smoked trout fillets)
2 tubs smooth cream cheese
125ml brandy or the juice of 2 lemons
1 bunch chopped fresh dill
500g softened butter (not margarine)


  1. Line a terrine tin with clingwrap.
  2. Place slices of smoked salmon crossways along the length of the tin making sure there is enough to overlap on the top.
  3. Place the off cuts into the blender and whizz until the flesh is smooth.
  4. Add the rest of the ingredients and mix until all the ingredients are combined.
  5. Place the mixture into the lined tin, making sure it is packed in well.
  6. Fold the slices of salmon over the filling and cover the whole tin with another layer of clingwrap.
  7. Place in the fridge until just before serving.
  8. Serve a slice or two with a light salad or a garnish of your choice.