Recipe Vegetable Terrine With Salmon Rated 425 18 Votes Food

VEGETABLE TERRINE WITH SMOKED SALMON

Steps:

• Thaw the peas.
• Rione leeks, trim, cut in half lengthwise and blanch in boiling salted water for about 4 minutes. Drain, cool in ice water, drain again and spread on a kitchen towel.
• Blanch, peel, remove seeds and finely chop 2/3 of tomatoes.
• Peel shallots. Clean mushrooms, Heat the butter in a pan and saute shallots and mushrooms for 4 minutes. Puree the shallots and mushrooms.
• Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
• Whip the cream and fold into the mushroom puree. Season with salt, pepper and nutmeg. Dissolve the dripping wet gelatin in a small saucepan. Stir the gelatin into the mushroom cream.
• Line a loaf pan with plastic wrap, then line the bottom and edges crosswise with overlapping leeks. Then place a salmon layer, a mushroom layer, a pea layer and a tomato layer. Continue until all ingredients are used up, finishing with a salmon layer. Fold the leeks over the salmon, cover with plastic wrap and refrigerate overnight.
• Serve sliced and garnished with chopped herbs.

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens, one minute. Remove the leaves and immediately rinse under ice cold water to set their colour. Gently lay on tea towels, and pat dry with another tea towel. They should not have any water on them for the next step.
• Line a buttered terrine mould with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, peas, and carrots, one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their colour. Drain well. Roast the pepper until very soft, peel, seed, and cut into pieces.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with one egg and 1/4 cup/60 ml cream. Pulse to a smooth purée. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purées off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and purée to blend. Season each mixture with salt and pepper to taste.
• If you pour one mixture in on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath at 350°F/180°C until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

VEGETABLE TERRINE

Steps:

• Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
• Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
• Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
• Heat the oven to 350 degrees F/180 degrees C.
• This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
• If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
• Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

Steps:

• Preheat oven to 325°F. Spray nonstick spray inside 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Melt butter in small saucepan over medium-low heat. Add shallots; sauté until tender, about 2 minutes. Add vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes. Cool.
• Finely chop salmon and scallops in processor. Add shallot mixture, breadcrumbs, egg, salt, pepper and pepper sauce. With machine running, gradually add cream and process just until puréed.
• In medium bowl, mix spinach with 1 cup salmon purée. Spread half of remaining purée in pan. Spread spinach mixture over purée in pan. Spread remaining salmon purée over spinach mixture. Cover with buttered waxed paper.
• Place loaf pan in roasting pan. Add enough hot water to roasting pan to come 1/2 inch up sides of loaf pan. Bake terrine until thermometer inserted into center registers 140°F, about 55 minutes. Transfer loaf pan to rack and cool. Remove waxed paper. Cover and chill until cold, at least 4 hours and up to 1 day.
• Invert terrine onto platter. Cut crosswise into 12 slices. Transfer 1 slice to each plate. Spoon Cucumber-Dill Sauce alongside. Garnish with dill sprigs.

RECIPE: VEGETABLE TERRINE WITH SALMON, RATED 4.2/5 - 18 VOTES

Steps:

• - Preheat the oven to 170 ° C. - Peel the carrots, wash them, cut them in half and cut them into quarters lengthwise. Cut the broccoli into strips. Drain the peppers from their juice. Cut into strips 5 mm wide. - Boil 1 litre of water in a saucepan with a pinch of each herb and salt. Remove from the heat. Dip in the salmon fillet and poach for 5 minutes. Drain. - In another saucepan, boil 2 litres of salted water to blanch the vegetables. Start with the carrots, add the peas, green beans and broccoli, cook for 5 mins. Drain them all.
• - Chop 1 tablespoon of each herb. Put them in a bowl with the eggs, cream, salt and pepper. Mix with the blanched vegetables and peppers. Cover all the sides of the terrine loaf dish (inside and out) to make it easier to remove the terrine, then pour in half of the preparation. - Lay the salmon cut into strips. Fill with remaining egg mixture and vegetables. Place pan in a double boiler. Cook for 1 h. -Leave to cool before serving.

GRILLED VEGETABLE TERRINE

Steps:

• Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
• Rinse each slice briefly and pat dry.
• Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
• Let cool enough to handle.
• Peel, seed and cut lengthwise into quarters.
• Set aside.
• Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
• In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
• Add eggplant and zucchini; toss to coat.
• Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
• In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
• Let stand for 2 hours.
• Reserve 1/3 cup (75 mL) of the reserved juices.
• Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
• Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
• In small saucepan, combine reserved juices and wine.
• Sprinkle gelatin over top; let stand for 1 minute.
• Heat over medium heat until gelatin is dissolved.
• Pour into bowl.
• Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
• Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
• Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
• Uncover and invert onto serving platter, remove pan and plastic wrap.
• Slice to serve.
• Garnish with fresh basil leaves.