1. the day before, cut the chives into fine rolls. Drain and dry the capers. Grate the lemon zest thinly. Place the goat cheese in a suitable bowl and mix with a wooden spoon until smooth. gently fold in ½ tsp lemon zest, the chives and the capers. season with pepper.
Line an oblong baking dish (500 ml capacity) with plastic wrap. Pour in the cheese mixture, smooth it out and cover with foil. Weigh down the terrine with a board of about the same size as the cheese and some canned food and place in the refrigerator for one night.
3. clean, rinse and spin dry the lollo rosso and arugula. Squeeze the juice of one lemon. Invert the terrine and peel off the foil before serving. Dip a kitchen knife in hot water and cut the terrine into 10 slices. Arrange the slices on a platter with the lettuce. Mix 30 ml of the juice of one lemon with the olive oil, season with salt and pepper, pour half of it over the goat cheese as well as the salad, serve the rest separately. Garnish the goat cheese with trout caviar.
Serve with baguette and pumpernickel.
Time needed : 45 min (plus cooling time)
Our tip: Fresh chives are much more aromatic than dried ones!
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