Vegetable Smoked Salmon Terrine

Ingredients

• 100 g frozen peas
• 2 thin stalks leek
• 250 g tomatoes
• 1 small onion
• 200 g mushrooms
• 250 ml heavy cream
• Pepper
• 1 pinch nutmeg
• 9 slices smoked salmon
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 4 sheets white gelatin
• salad (washed)

Instructions

1. 1.

   Let the peas thaw. Clean the leek, slice lengthwise and wash each leaf thoroughly. In a large pot bring water to boil, salt it, and blanch the leek for about 5-6 minutes. Remove the leek from the water and shock in ice water, lay on a kitchen towel and drain well.

2. 2.

   Briefly steep 175 g tomatoes, cool, peel, quarter, deseed and dice. Peel the onion, halve it and finely dice. Scrub the mushrooms with a kitchen cloth, optionally peel them and cube. Sauté both in butter, add 2-3 tbsp water and steam until almost all liquid evaporates. Remove from heat and let cool.

3. 3.

   Line a small loaf pan with cling film, soak gelatin in plenty cold water. Puree the cooled mushroom mixture well. Whip the cream to stiff peaks and set aside. Drain the gelatin and melt it over low heat; stir in a little mushroom mass for temperature balance, then quickly fold into the remaining mushroom mixture and whisk in the whipped cream.

4. 4.

   Line the film‑lined pan with leek so that the inner side is hidden, let the edges hang over. Arrange 3 slices of salmon on the leek, cover with half the vegetable mix, pour half the mushroom cream over it, top with 3 more salmon slices. Repeat with remaining ingredients until all used. Cover with hanging leek and film. Refrigerate overnight to set.

5. 5.

   For serving cut the remaining tomatoes into strips and arrange with salad on plates. Lightly salt and pepper. Remove the terrine from the pan using the film, slice with a very sharp knife or saw blade, place slices on prepared plates and serve.