Terrine of Smoked Kärntna Lax’n and Trout Caviar

For the Låx’nmasse, first mix the well boned, coarsely cut smoked fish fillet with cold liquid whipped cream, lemon juice, cognac, salt and pepper. Soak gelatine in cold water, squeeze out, warm in a little water and dissolve. Fold into the fish mixture together with the whipped cream. For the horseradish puree, also soak gelatine in cold water, squeeze out, warm in a little water and dissolve. Stir into the horseradish together with the whipped cream. Now line a saddle of venison dish first with cling film, then with the wild garlic leaves (set some leaves aside as garnish). Then pour in about a third of the Låx’nmass and top with most of the smoked fillet cut into strips. Top again with a third of the Låx’nmus. Pour the horseradish puree into a piping bag and pipe two strips 2 cm apart. Spread the trout caviar on the spaces and cover the sides with the remaining smoked fillet strips. Spread the remaining låx’nmus on top. Place the remaining wild garlic leaves decoratively on top and refrigerate for a few hours.

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