Salmon-Goat Cheese Terrine

Ingredients

• 1 large salmon fillet (skinless)
• 2 goat cheeses (L Sainte-maure de Touraine)
• 5 avocados
• 60 ml milk
• 50 g trout caviar
• 3 tbsp olive oil
• 1 bundle dill
• 14 sheets white gelatin (12 g)
• 2 tbsp mustard
• 1 tsp sugar
• Salt
• pepper (from the mill)
• 2 lemons (juice)
• 500 ml clear vegetable broth

Instructions

1. 1.

   Soak 14 sheets of gelatin in cold water for 10 minutes. Then dissolve them in a small pot with a few drops of water and stir into the vegetable broth.

2. 2.

   Remove any remaining bones from the salmon fillet with tweezers, then brush it with sugar, salt, pepper, and 2 tbsp chopped dill.

3. 3.

   Peel the avocados, halve them, remove pits, roughly cube, and immediately mix with lemon juice.

4. 4.

   Line a loaf pan with cling film. Spread some dill sprigs, trout caviar, and avocado pieces on the bottom, pour gelatin over until just covered. Place salmon fillets on top, brush with mustard, and sprinkle with chopped dill.

5. 5.

   Blend goat cheese with olive oil. Soak remaining gelatin in cold water. Warm milk, dissolve pressed gelatin into it, let cool slightly, then mix with cheese and season with pepper. Spread the cheese mixture over the fish, smooth, cover, and refrigerate for 3 hours.

6. 6.

   Serve by removing the terrine from the pan, peeling off the film, and slicing into rounds.