Salmon and Vegetable Terrine
Ready In: 50 mins
Serves: 10-15
Yields: 10-15 slices
Ingredients
- 4 cups high gelatin stock made from chicken feet or 4 cups pork knuckles
- 1 bunch spinach
- 4 salmon, strips
- 20 string beans
- 15 baby corn
- 6 square carrot sticks
Directions
- Poach all fish and vegetables (baby corn and carrots need to be almost tender or the terrine might collapse when slicing to serve.).
- 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).
- Lay down spinach some from left to right and some from right to left so each slice gets some leaves and some stalks.
- Lay down salmon strips and string beans. Add stock to cover and cool in fridge for the second layer.
- Lay down carrots and baby corns and cover with stock. Chill well, cut and serve.
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