Cauliflower Terrine

Ingredients

• 1 kg cauliflower florets
• 100 ml fresh beetroot juice
• 1 stale roll
• 250 g whipping cream
• 10 sheets of white gelatin
• 2 tsp lemon juice
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp chopped parsley
• 4 salmon fillets
• 2 tbsp butter
• lettuce leaves
• Keta caviar
• pansies

Instructions

1. 1.

   Blanch half the cauliflower for about 7 minutes in boiling salted water, shock in ice water and drain.

2. 2.

   Blanch the remaining cauliflower with beetroot juice for about 7 minutes in boiling salted water, drain and let cool well.

3. 3.

   Soak gelatin in cold water.

4. 4.

   Soak the roll in water after draining it of crumbs.

5. 5.

   Squeeze out excess liquid from the roll and blend it with the uncolored cauliflower until smooth; fold in cream and parsley, season with salt, pepper, lemon juice and nutmeg. Dissolve the gelatin in a small pot over low heat and stir into the cauliflower puree.

6. 6.

   Line a mold with cling film and spread the colored cauliflower inside, then pour the cauliflower puree on top, smooth it out and cover for about 4 hours in the refrigerator.

7. 7.

   For serving season salmon fillets with salt and pepper and pan‑fry them in hot butter for 2 minutes per side.

8. 8.

   Remove the terrine from the mold, lift off the cling film and slice. Arrange the cauliflower terrine and salmon fillets on plates and garnish with lettuce leaves, pansies and keta caviar.