Smoked Fish Terrine
Soak the gelatin in cold water.
Mince trout fillet with a blender or food processor until smooth and creamy.
Prepare salmon in the same way as the trout, keeping separate.
Stir half of the creme fraiche with each of the fish creams and whipped cream. Melt gelatin with Noilly Prat vermouth in a pot and stir half into each fish mixture. Season with salt and pepper.
Line a loaf pan with plastic wrap. First add the trout cream and smooth it out using a spoon. Spread caviar on top, add the salmon cream as the final layer, again smoothing with a spoon. Refrigerate at least 2 hours, until terrine has set.
To serve, turn the terrine out onto a plate and garnish with nasturtium blossoms.