Lorraine Trout Pâté golden and fragrant

1 The evening before, lay your fillets on a plate, salt, pepper, nutmeg and add your finely chopped herbs, drizzle with olive oil, cover and refrigerate.

2 The next day, place half of your fillets in a blender, your lightly chopped hard-boiled eggs and cooked rice, add 3 whole eggs and 0.4 cup (10 cl) of heavy cream, season and blend until you have a compact mixture then transfer to a bowl and refrigerate for 15 minutes.

3 Preheat your oven to 355°F (180°C) (gas mark 6)

4 In a tall rectangular terrine, line the bottom with a nice strip of bacon then spread half of your forcemeat, place your morels in it then arrange your remaining trout fillets, cover with the rest of the forcemeat and finish with a strip of bacon, bake in a water bath for 50 minutes, then remove and pour the melted butter over it, turn off the oven then put it back in without the water bath for 15 minutes.

Unmold your fish terrine after 20 minutes, this pâté is eaten hot, lukewarm or cold.