(Serves 10)
Smoked Salmon 300g
Tumips 500g, peeled
Whole green beans 200g
Mushrooms 200g
Shitake mushrooms 100g
Carrots 500g, peeled
Cauliflower 300g
Lemon 1
Cream 300ml
Gelatine
Milk 200ml
1. Cook mushroom with little bit of water, salt and lemon juice.
Leave to drain and cool.
2. Cut carrot and turnip into batonnet(large sticks).
3. Cook carrot, turnip and whole green bean then leave to cool.
4. Use oil to grease a terrine mould.
5. Line the salmon in the mould then place all vegetables inside.
6. Pour the sauce in between vegetables.
7. Close it wit the salmon layer and chill the terrine for at least 3 hours or until set.
8. When readu to serve, dip the base of the mould into hot water, then turn out the terrine. Cut the terrine into slices about 2 cm thick.
9. Spoon a little herb vinaigrette
Sauce
1. Cut the cauliflower in big pieces and boil it in salted water and milk until soft.
2. Drain the water then add cream, boil for a few more minutes.
3. Add gelatine (80g per liter)
출처: cordonbleu, executive chef's recipe