Cabbage leaf terrine
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 400 g fresh salmon (skinless)
- 1 petit chou vert
- 6 clémentines
- 1 bouquet de cerfeuil
- 20 cl reconstituted jelly (Maggi crystal jelly type)
- 7-10 Tbsp huile de noix
- 7-10 Tbsp sel et poivre
- 1 Clementine
- 125 g de fromage blanc
- 7-10 Tbsp 2 tablespoons heavy cream
- 1 gousse d'ail
- 1 échalote
- 7-10 Tbsp 1 teaspoon walnut oil (or olive oil)
- 1 bouquet de ciboulette
- 7-10 Tbsp sel et poivre
Directions
- 1
1 For the terrine: separate and wash the cabbage leaves, remove the ribs. Cook them for 10 minutes in boiling salted water. Refresh them, dry them.
- 2
2 Cut the salmon into thin slices. Sprinkle them with the juice of 1 clementine and a drizzle of oil. Season with salt and pepper. Cover and reserve 15 minutes in a cool place. Thinly slice and chop the chervil. Peel and cut the clementines into slices.
- 3
3 Line a cake tin with cling film and then with cabbage leaves. Assemble the terrine by alternating salmon, chervil, jelly, cabbage and clementines. Repeat the operation by finishing with cabbage.
- 4
4 Cover the terrine with cling film, put a weight on it and put it in the fridge overnight.
- 5
5 For the sauce: peel and chop the garlic and shallot, chop the chives. Mix them with the cream, cottage cheese, clementine juice and walnut oil. Season with salt and pepper. Serve the sliced terrine with the sauce.
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