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Salmon and Vegetable Terrine

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“Whenever I make pork knuckle dishes, I'm always left with a big pot of stiff stock in the fridge. So I thought, this could be a good base for vegetable terrine. You can design your own slices and find vegetables of interesting cross sections to achieve it! (cooking time not including stock making and chilling)”
READY IN:
50mins
SERVES:
10-15
YIELD:
10-15 slices
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Lay down spinach some from left to right and some from right to left so each slice gets some leaves and some stalks.
  4. Lay down salmon strips and string beans. Add stock to cover and cool in fridge for the second layer.
  5. Lay down carrots and baby corns and cover with stock. Chill well, cut and serve.

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