Prawn & Smoked Trout Terrine with Fresh Pickled Cucumber

Preparation time: 40 minutes + chilling time
Cooking time: 2 minutes
Serves: 10-12

  • 1kg Spencer Gulf King Prawns cooked and peeled
  • 2 tbsp dill fronds
  • Zest of a lemon
  • Filling
  • ¼ cup lemon juice
  • 2 teaspoons gelatine
  • 250g pack cream cheese
  • 1 smoked trout, skin and bones removed
  • 2 spring onions, finely sliced
  • 2 tablespoons horseradish
  • 2 tbsp chives, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • 1 tablespoon baby capers, drained
  • Salt flakes and freshly ground black pepper
  • 1 egg white, lightly beaten

Pickled cucumber

  • 2 Lebanese cucumbers, peeled into ribbons, discarding the seeds in the centre
  • 1 tsp dill seeds
  • 1 tsp coriander seeds
  • 1 tsp caster sugar
  • 1 tsp sea salt
  • ½ cup white wine vinegar
  • 3 ice cubes
  • 1 tbsp fresh dill fronds


Line a 21cm x 11cm loaf tin with plastic wrap, allowing 15cm overhang on all sides. Carefully line the base of the tin tightly with peeled prawns, which will become the top of the terrine. Chop the remaining prawns and set aside until required.

For the filling, place juice in a small saucepan and sprinkle over the gelatine. Leave to stand for 10 minutes to sponge (soften). Place saucepan over a very low heat, stirring mixture until gelatine dissolves, making sure mixture does not become too hot and boil.

In a food processor, combine cream cheese, smoked trout, spring onions, horseradish, chives, dill, parsley, capers, salt and pepper pulsing until smooth and well combined. Add dissolved gelatine mixture, pulsing until well combined and spoon mixture into a bowl.

Add the reserved chopped prawns to smoked trout mixture, stirring to combine.

In a clean mixing bowl, whisk egg white to a medium peak. Add a spoonful to the filling mixture, stirring gently to combine, to help loosen the mixture. Add the remaining egg white and fold gently to combine.

Spoon mixture on top of prawns, in prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate overnight to allow terrine to set.

For the pickled cucumber, combine the dill and coriander seeds, sugar, salt, vinegar and ice cubes together in a non-metallic bowl, stirring until the sugar dissolves. Add the cucumber, mixing to combine. Cover and refrigerate for at least 30 minutes. Drain and garnish with dill.

Serve terrine topped with dill fronds and lemon zest and accompanied by pickled cucumber ribbons.