A very interesting dish that complements any festive table. Some recommendations: I took a self-salting trout, the fish is not so easy to cut into thin slices as desired, so I had to use more fish than I could. For a good slicing fish can be a bit of freezing pre-or take already purchase pieces. So, let's start! I used a rectangular silicone molds. You can improvise and use portions molds.

Preparation:

1. To lay a form of terrine with food paper for easy getting a dish in future.

2. The bottom and sides of the form to put pieces of salted trout, it is necessary to keep some fish to form the top of the form.

3. Fresh trout cooked until tender, dont pour the broth.

4. Take 5 tablespoons hot fish broth, add lemon juice and soak in the liquid gelatin to give it a swell.

5. Chop and mix dill and parsley, put 2 tbsp. of this mixture. Add chopped green onionsn in the rest herbal mixture.Roll the pieces of boiled trout into the green mixture.

6. In the bowl of a blender put the cooked shrimp, sour cream, mustard and blend it. Add cottage cheese and 2 tablespoons herbal mixture and beat again blender. Add liquid with dissolved gelatin and mix.

7. Add a half of the mixture of shrimp, cheese and sour cream to the form with salted trout. Then put the fish cooked in herbs, pour the remaining half of the sour cream cheese mixture.

8. Cover the top of the form with the remainder of salted trout.

9. Cover the fish with cling film and put the terrine in the refrigerator at least 4 hours, preferably overnight.

10. Serve a dish: turn over the form, remove the food paper, cut with a sharp knife.

Bon Appetit!