Vegetable Terrine with Smoked Salmon

Ingredients

• 100 g smoked salmon (thin slices)
• 100 g frozen peas
• 250 g tomatoes
• 2 stalks leeks
• 1 Shallot
• 250 g Mushrooms
• 1 tbsp butter
• 3 sheets white gelatin
• 250 g whipping cream
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp finely chopped parsley
• 2 tbsp chives

Instructions

1. 1.

   Thaw the peas.

2. 2.

   Wash, trim, and halve the leeks lengthwise; blanch in boiling salted water for about 4 minutes, drain, shock in ice water, and lay the leek strips side‑by‑side on a kitchen towel.

3. 3.

   Pour over 2/3 of the tomatoes, peel, core, and finely dice them.

4. 4.

   Peel the shallot, clean the mushrooms, sauté both in hot butter, then cook for about 4 minutes before pureeing.

5. 5.

   Soak gelatin in cold water.

6. 6.

   Whip the cream until stiff; fold into the mushroom puree, seasoning with salt, pepper, and nutmeg. Dissolve the gelatin in a small pot over low heat, then stir into the mushroom‑cream mixture.

7. 7.

   Line a loaf pan with cling film, then layer the bottom and sides with overlapping leek strips, followed by layers of salmon, mushroom mixture, peas, and tomatoes, repeating until all ingredients are used; finish with salmon, fold leeks over, cover with clear film, and refrigerate overnight.

8. 8.

   For serving, slice the vegetable terrine with smoked salmon into rounds and garnish with herbs and remaining tomato wedges.