Ingredients
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4
-
1
-
4
-
20
-
15
-
6
-
-
-
-
-
-
-
-
-
Directions
Salmon and Vegetable Terrine, Whenever I make pork knuckle dishes, I’m always left with a big pot of stiff stock in the fridge So I thought, this could be a good base for vegetable terrine You can design your own slices and find vegetables of interesting cross sections to achieve it! (cooking time not including stock making and chilling)
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Steps
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1
Done
|
Poach All Fish and Vegetables (baby Corn and Carrots Need to Be Almost Tender or the Terrine Might Collapse When Slicing to Serve.). |
|
2
Done
|
Find One Large or Two Small Pound Cake Tins. Ladle Some Stock Onto Bottom of Tin to Create a Base Layer (put in Fridge to Be Faster). |
|
3
Done
|
Lay Down Spinach Some from Left to Right and Some from Right to Left So Each Slice Gets Some Leaves and Some Stalks. |
|
4
Done
|
Lay Down Salmon Strips and String Beans. Add Stock to Cover and Cool in Fridge For the Second Layer. |
|
5
Done
|
Lay Down Carrots and Baby Corns and Cover With Stock. Chill Well, Cut and Serve. |
