Remove the stem from the tomato.

Cut a cross into the skin on the back of the tomato.

Place the tomato into a bowl of boiled water and leave for around 30 seconds.

With a slotted spoon, remove the tomato from the bowl and place the tomato into another bowl, this time filled with iced water.

The skin of the tomato should now come off easily.

Using a sharp knife, remove the flesh from the seed part.

You want to end up with the flesh under the skin without the seeded part.

Thinly slice the tomato into small cubes and put aside.

In a food processor, add half the smoked trout plus the cream.

Blend so that the mixture becomes mousse-like.

Add a generous grind of salt and pepper.

Add the whole egg and the egg white.

Blend thoroughly.

Place the mixture into a large bowl.

Add the chopped tomato and half of the herbs plus the rest of the smoked trout.

Using a spatula, mix.

Take a terrine dish, or use a loaf tin and trace the length of the terrine onto a sheet of baking parchment.

and trace its length and width on a sheet of baking paper with a pencil.

Cut the paper to size.

Grease the inside of the terrine dish.

Add the baking parchment.

Place half of the smoked trout mixture into the terrine.

Press the mixture into the terrine well.

Spread the remaining herbs on top of the mousse.

Cover the herbs with the other half of the smoked trout mixture.

Fold up the parchment to cover the terrine.

Place the terrine into a roasting tray filled with hot water to create a bsin marie.

Place tray into a pre heated oven at 180°C, and cook for 40 minutes.

Once cooked, remove from the oven carefully and let the terrine cool to room temperature, then refrigerate overnight.

The next day, take the terrine out of the refrigerator, open the parchment paper and remove the terrine.

Add some smoked trout slices to the top and garnish.

Slice and serve cold.