Terrine of Smoked Wild Trout, Dill Cream Cheese, Everything Granola (Marcona Almonds, Onion, Garlic, Coriander, Mustard Seed, Sesame Seed, Chia Seed), Mexican Sour Gherkins, Annise Hysop, Fennel Jam, Dill and Fennel Fronds
I removed the skin from the trout filets and broke them into small pieces. I placed them in a food processor with some butter, heavy cream, lemon juice and sherry vinegar turning it into a smooth paste. I bloomed some gelatin in water and then heated it slowly til it melted completely. I whipped some heavy cream to stiff peaks, folded in the gelatin and then folded this into the trout paste. I spooned the trout into some plastic wrap and rolled it into a log. I then wrapped this with tin foil so it retained it's shape as it chilled and set overnight.
I finely chopped some dill and whipped it with cream cheese and some creme fraiche. To make the everything granola I chopped some marcona almonds and tossed them with coriander, mustard seed, chia seed, sesame seed and dried onion and garlic. In a saute pan I combined some white vinegar with glucose and brought it to a boil. I poured the liquid over top of the almond mixture and stirred it to get an even coating. I spread the almonds out onto a silpat and baked them for 30 minutes. Once they were cooled I broke the granola up into small pieces.
I made the fennel jam by thinly slicing some fennel and onions. I sauteed them in olive oil on low heat for about two hours until they basically began to melt. I chilled the jam overnight before spooning it onto the plate next to the trout.
I sliced the Mexican sour gherkins in half and arranged them around the terrine. I finished the dish off with a garnish of fennel and dill sprigs as well as some hysop leaves and flowers.
Wild PA Rainbow Trout - Caught by my Dad
Organic Mexican Sour Gherkins - Culton Organics
Organic Annise Hysop - My Garden