Yogurt Terrine with Smoked Trout

Rinse and dry the lettuce well.

Cut out the core of the tomatoes and cut into quarters.

Remove the skin from the garlic and press finely.

Remove the seeds from the peppers, clean them and cut them into fine cubes.

Rub mushrooms with kitchen paper, then cut into fine cubes.

Coarsely chop parsley and dill.

Peel onion and cut into strips.

Cut trout fillet into coarse cubes and soak gelatine in cold water, squeeze out and melt with a little water.

Spread casserole dish generously overlapping with plastic wrap.

Mix yogurt, sour cream with dill and parsley.

Add peppers, mushrooms and smoked trout and season with iodized salt and pepper. Mix everything carefully and fold in the gelatine.

Pour the mixture into the prepared baking dish, close the foil and refrigerate for four to five hours, preferably overnight.

In a baking dish, dress onion, Vogerl lettuce and cherry tomatoes with iodized salt, canola oil, balsamic vinegar and pepper.

Spread bread with garlic parsley and toast briefly in butter pan until golden brown.

Dressing:

Turn out terrine and cut into slices. Arrange on a flat plate, with lettuce and bread next to it. Garnish the terrine with a sprig of dill.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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