Pike and Trout Terrine
4 servings
80 minutes
Terrine made from pike and trout is an Estonian culinary creation that combines the freshness of northern rivers with gastronomic sophistication. This dish, rooted in the traditions of Baltic peoples, features a delicate balance of flavors: tender pike pairs with noble trout, highlighted by the aroma of dill. Slow cooking at low temperatures preserves the fish's natural texture, while the gelatinous filling with chicken broth adds noble density to the dish. The terrine is served chilled, making it ideal as an appetizer for festive tables. A pleasant contrast is provided by a garnish of fresh vegetables with yogurt, orange zest, and lemon juice, infusing the flavor with lightness and freshness. This recipe intertwines the simplicity of nature and the refinement of culinary artistry to create a truly elegant dish.
1
Clean the fish fillet and place it in a 5% salt solution for 45 minutes. Then filter the fish and cut it into thin, even pieces.
- Pike: 600 g
- Trout: 600 g
- Salt: 28 g
2
Layer the terrine in the mold in the following order: pike (or zander), trout, dill. Sprinkle each layer with salt. Repeat layers until ingredients are finished.
- Pike: 600 g
- Trout: 600 g
- Dill: 60 g
- Salt: 28 g
3
Cook the terrine in the oven at 56 degrees for 1 hour.
- Pike: 600 g
- Trout: 600 g
- Dill: 60 g
- Salt: 28 g
4
Mix chicken broth with gelatin and pour this mixture over the fish. Place in the refrigerator for a few hours.
- Chicken broth: 1 l
- Gelatin: 30 g
5
Remove the seeds from the cucumbers and cut them into small pieces.
- Cucumbers: 200 g
6
All other vegetables — fennel, radish, green onion, dill, chili pepper — should also be cut into small pieces.
- Fennel: 80 g
- Spring onion: 20 g
- Radish: 100 g
- Dill: 60 g
- Chili pepper: to taste
7
Mix all the vegetables well with yogurt, add orange zest, lemon juice, and season with salt to taste.
- Plain (natural) yoghurt: 350 g
- Orange zest: 1 piece
- Lemon juice: 50 ml
- Salt: 28 g