Terrine of Smoked Trout and Semi-Cooked Foie Gras

• 350 g semi-cooked foie gras
• 2 pears
• 150g Smoked Trout Butter or 150g Smoked Trout Rillettes (2 x 80g glasses)
• 100g of button mushrooms
• 25cl of port wine
• 1 tablespoon of olive oil

Peel the pears, cut them in half, remove the seeds and put them in a saucepan with the port wine over a low heat. Leave to simmer for 40 minutes. Meanwhile, clean and slice the mushrooms. Sauté them in a pan with the oil.

Cut the foie gras into thin slices (you can choose our Duck Foie Gras or our semi-cooked Goose Foie Gras: the choice is yours!)

Drain the pears and allow the port to reduce to a syrupy consistency. Set aside. Cut the cooled pears into strips.

Line an 18 x 8 cm disposable aluminium cake tin with cling film. Assemble the terrine by alternating the Foie Gras, the Trout Butter (or Trout Rillettes if you prefer: both are part of our latest gastronomic creations on sale on this site), the mushrooms and the pear slices, until the ingredients are used up.

Cover the terrine with cling film, place a board with a weight on top and chill for at least 12 hours.

To serve, slice the pressed liver, arrange on plates and garnish with drops of reduced port.

Maison Grolière's little tip to accompany this recipe full of Périgord flavours:

With this Terrine, with its original taste and the flavours of the land and sea, we advise you to serve a quality white wine, fruity and very typical. We appreciate very much to taste this terrine with the cuvée Magie d'Automne Montravel of the Château Moulin Caresse (the unavoidable cuvée of this famous Wine House of the Bergerac Region).

We also recommend the exceptional and very aromatic Cuvée Mirabelle from the Maison La Jaubertie, a wine also from the Bergerac region, particularly renowned for the complexity of its aromas and the great elegance of its colour (you can find these wines directly on our online shop).