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1
Preheat the oven to 375F (190C).
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2
Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment.
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3
Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked.
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4
Let cool.
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5
Puree the peas with 1 egg yolk, 2 tablespoons cream cheese and 1 teaspoon lemon juice.
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6
Repeat with the carrots and then the cauliflower.
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7
Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree.
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8
Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined.
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9
Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface.
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10
Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each.
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11
Cover with a piece of lightly oiled wax paper.
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12
Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan.
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13
Transfer to the oven and bake for 40 minutes.
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14
Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch.
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15
Remove from the oven and let cool in the pan on a wire rack.
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16
Using a potato peeler, peel the whole carrots into thin strips and toss with the chives.
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17
Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives.
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18
Turn the terrine out of the pan and cut into slices.
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19
Serve with the salad.
