Salmon Terrine with Peppered Crème Fraîche

Salmon Terrine

• 25 g fresh dill, thick end of stalks removed
• 500 g fresh salmon fillets, skinless, cut in pieces (5-6 cm)
• 2 smoked trout fillets, halved (approx. 120 g)
• 200 g cream cheese
• 100 g double cream
• 2 medium eggs
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 100 g prawns, raw, peeled, deveined
• olive oil, for frying

Peppered Crème Fraîche

• 120 g sour cream
• 200 g crème fraîche
• 1 Tbsp pickled green peppercorns, rinsed
• ¼ tsp fine sea salt
• 1 tsp lemon juice
• 1 pinch ground black pepper