Salmon And Vegetable Terrine

1. 1

   Poach all fish and vegetables (baby corn and carrots need to be almost tender or the terrine might collapse when slicing to serve.).

2. 2

   Find one large or two small pound cake tins. Ladle some stock onto bottom of tin to create a base layer (put in fridge to be faster).

3. 3

   Lay down spinach some from left to right and some from right to left so each slice gets some leaves and some stalks.

4. 4

   Lay down salmon strips and string beans. Add stock to cover and cool in fridge for the second layer.

5. 5

   Lay down carrots and baby corns and cover with stock. Chill well, cut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.