SMOKED TROUT AND CUCUMBER TERRINE

A real showstopper to start off your Christmas lunch. SERVES 8-10 PREPARATION: 30 MIN GRILLING: 5-10 MIN (BRUSCHETTA) SETTING: OVERNIGHT 60ml (¼c) gelatin 100g smoked trout 1 cucumber, cut into ribbons with a vegetable peeler LAYER 1 1 cucumber, finely grated 1 tub (250g) cream cheese 125ml (½c) plain doublecream yoghurt 15ml (1T) finely chopped fresh dill salt LAYER 2 3 cans (170g each) tuna chunks, drained 125ml (½c) mayonnaise 250ml (1c) plain doublecream yoghurt 10g fresh parsley, chopped salt and freshly ground pepper BRUSCHETTA 1 French loaf, thinly sliced 45ml (3T) olive oil TO SERVE 15ml (1T) fresh dill freshly ground pepper (optional) lemon wedges Line the bottom and sides of a 20cm loose-bottom cake tin with clingfilm. 1 Divide the gelatin between two small bowls and add 45ml (3T) water to each. Set aside to sponge. 2 Alternating the trout and cucumber, line the bottom and sides of the cake tin. Remember, the pattern at the bottom will be at the top of the terrine when unmoulded (see the picture). 3 Layer 1 Drain as much liquid from the cucumber as possible. Put the cucumber, cream cheese, yoghurt and dill in a mixing bowl and combine well. Season with salt. 4 Heat one of the bowls of gelatin in the microwave for 10-15 seconds or until just melted. Mix into the cucumber mixture and pour into the cake tin. Chill in the fridge for 15 minutes. 5 Layer 2 Mix the tuna, mayonnaise, yoghurt and parsley and season with salt and pepper. Heat the remaining gelatin as in step 4 and combine well

with the tuna mixture. 6 Spread the tuna mixture over the cucumber mixture without combining the layers. Fold any ends of the cucumber ribbons and trout over the tuna. Cover the tin with clingfilm and leave in the fridge overnight until set. 7 Bruschetta Preheat the oven grill. Arrange the French loaf slices in a single layer on a large baking sheet. Drizzle the olive oil over the bread and grill in the oven for 5-10 minutes or until crisp and golden brown around the edges. Let the bruschetta cool completely and store in an airtight container. 8 To serve Carefully unmould the terrine from the cake tin onto a serving plate with the trout and cucumber ribbons facing up. Sprinkle the dill over the terrine and season with pepper if you like. Cut into thin slices and serve with the bruschetta and lemon wedges.