Debone the salmon trout, also remove the fine bones. Season with pepper, lemon juice, salt and a pinch of nutmeg, put in the refrigerator for an hour.
Then put it through a meat grinder. Use the smallest slice for this, then turn the whole thing one more time.
Now pass the farce through a hair sieve, add the cornstarch and some gelatin, also vinegar, pepper and dill to taste.
Pour gelatin into the loaf pan and let it cool. Only then spread the fish mixture into the loaf pan. It works best if the loaf pan is placed in a container with iced water. This way the mass binds better.
Then place the tureen in a container filled with lukewarm water. It is best to use a larger baking dish than the one in which the terrine was spread.
Cook the dish with the terrine in the oven at 80 degrees, but do not boil, otherwise the terrine will curdle.
It is best to use a thermometer to measure the heat in the water and in the terrine. Cook for 40 to 45 minutes.
Remove, let cool and turn out.