Terrine Of Smoked Salmon

Preparation:

Preparation: Blend the salmon and collect it in a bowl. Blend the trout and collect it in another bowl. Whip the cream, divide it in half and incorporate it into the two fish smoothies. Line a loaf tin with plenty of cling film so that there is excess over the edge. Spread the salmon mixture evenly over the bottom. Sprinkle the surface with the lumpfish roe. Cover with the trout mixture. Close the mold with cling film and keep it in the fridge for about 6 hours. Unmold onto serving plate. Accompanying wines: Aldo Adige Chardonnay DOC, Orvieto DOC, Greco Di Tufo DOC.