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🍽️ Vegetable Smoked Salmon Terrine

1018 kcal · 30 min · 4 servings

Ingredients

• 100 g Frozen Peas
• 2 thin stalks Leek
• 250 g Tomatoes
• 1 small Onion
• 200 g Mushrooms
• 250 ml Whipping Cream
• Pepper
• 1 pinch Nutmeg
• 9 slices Smoked Salmon
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 4 leaves Gelatin (White)
• Lettuce (washed)
• 100 g Frozen Peas
• 2 thin stalks Leek
• 250 g Tomatoes
• 1 small Onion
• 200 g Mushrooms
• 250 ml Whipping Cream
• Pepper
• 1 pinch Nutmeg
• 9 slices Smoked Salmon
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 4 leaves Gelatin (White)
• Lettuce (washed)
• 100 g Frozen Peas
• 2 thin stalks Leek
• 250 g Tomatoes
• 1 small Onion
• 200 g Mushrooms
• 250 ml Whipping Cream
• Pepper
• 1 pinch Nutmeg
• 9 slices Smoked Salmon
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 4 leaves Gelatin (White)
• Lettuce (washed)
• 100 g Frozen Peas
• 2 thin stalks Leek
• 250 g Tomatoes
• 1 small Onion
• 200 g Mushrooms
• 250 ml Whipping Cream
• Pepper
• 1 pinch Nutmeg
• 9 slices Smoked Salmon
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 4 leaves Gelatin (White)
• Lettuce (washed)

Instructions

1. 1. Let the peas thaw.
2. 2. Clean the leeks.
3. 3. Slice the leeks lengthwise.
4. 4. Wash the individual leaf layers thoroughly.
5. 5. Bring water to a boil in a large pot.
6. 6. Salt the water.
7. 7. Blanch the leeks in it for about 5 to 6 minutes.
8. 8. Remove the leeks from the hot water.
9. 9. Shock the leeks in ice water.
10. 10. Spread the leeks out on a kitchen towel.
11. 11. Dry the leeks well.
12. 12. Blanch 175 grams of tomatoes briefly with boiling water.
13. 13. Shock the tomatoes in cold water.
14. 14. Peel the tomatoes.
15. 15. Quarter the tomatoes.
16. 16. Remove the seeds from the tomatoes.
17. 17. Dice the tomatoes.
18. 18. Peel the onion.
19. 19. Halve the onion.
20. 20. Dice the onion finely.
21. 21. Wipe the mushrooms clean with a kitchen cloth.
22. 22. Peel the mushrooms if necessary.
23. 23. Dice the mushrooms.
24. 24. Fry the onions and mushrooms in butter.
25. 25. Add 2 to 3 tablespoons of water.
26. 26. Simmer the vegetables until almost all liquid has evaporated.
27. 27. Remove the mushroom mixture from the heat.
28. 28. Let the mushroom mixture cool down.
29. 29. Line a small loaf pan with cling film.
30. 30. Soak the gelatin in plenty of cold water.
31. 31. Puree the cooled mushroom mixture well.
32. 32. Whip the cream until stiff.
33. 33. Set the whipped cream aside.
34. 34. Squeeze the gelatin well.
35. 35. Dissolve the gelatin in a pot over low heat.
36. 36. Stir some mushroom mixture into the liquid gelatin.
37. 37. Quickly stir the prepared gelatin into the remaining mushroom mixture.
38. 38. Fold the cream into the mushroom mixture.
39. 39. Line the foil-lined pan with leeks.
40. 40. Ensure that the inside of the pan is no longer visible.
41. 41. Let the leek edges hang over.
42. 42. Distribute 3 slices of smoked salmon on the leeks.
43. 43. Top the salmon with half of the prepared vegetables.
44. 44. Pour half of the mushroom cream over it.
45. 45. Cover the layer with 3 more slices of smoked salmon.
46. 46. Repeat the steps with the remaining mixture.
47. 47. Use everything up.
48. 48. Cover the terrine with the hanging leek leaves.
49. 49. Then cover the terrine well with the foil.
50. 50. Place the terrine in the refrigerator overnight.
51. 51. Let the terrine set.
52. 52. Cut the remaining tomatoes into wedges.
53. 53. Arrange the tomatoes with salad on plates.
54. 54. Lightly salt and pepper the vegetables.
55. 55. Remove the terrine from the pan using the foil.
56. 56. Slice the terrine with a very sharp knife or a serrated knife.
57. 57. Place the slices on the prepared plates.
58. 58. Serve the terrine.

Nutrition per serving

• kcal: 1018
• Protein: 60 g · Fett/Fat: 73 g · Carbs: 31 g