Trout And Scallop Terrine - cooking recipe

Ingredients

500 g salmon trout fillets, skinned and chopped
3 medium eggs, beaten
50 g fresh white breadcrumbs
300 g creme fraiche
1 None lemon, zest and juice
12 None scallops (white flesh only), patted dry
100 g quark
3 tbsp fresh chopped chives
100 g baby salad leaves
None None lemon wedges, to garnish

Preparation

Preheat oven to 325\u00b0F. Line a 12x4 inch loaf pan with foil. In a food processor, process salmon until finely minced. Add eggs, breadcrumbs, 3/4 cup creme fraiche, lemon zest and lemon juice and process for 2-3 seconds. Season then transfer 1/2 to prepared pan. Arrange scallops along middle then cover with remaining salmon mixture and smooth top.
Cover pan with greased foil and place in a large deep roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake for 45-55 mins, until just set. Remove loaf pan from water and let cool. Chill for about 4 hours.
Meanwhile, to make cheese dip, mix remaining creme fraiche with farmer's cheese and chives. Season to taste.
Turn terrine out onto a serving plate. Sprinkle with remaining chives. Serve with mixed greens, lemon wedges and cheese dip.