Salmon and Vegetable Terrine

Recipe by milliwuu
READY IN: 50mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition

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.