Green lentil terrine with salmon
An original terrine recipe, very easy to prepare for special occasions or family dinner.
1. Peel and wash the carrots. Cut into small cubes. Peel the onion and prick with the cloves. Wash and julienne the leeks. Rinse the parsley, dry and loosen the leaves. Chop coarsely. Place the lentils in the pot with the onion and half of the carrots, a bouquet garni and cover with cold water. Add salt and pepper. Gently bring to a boil for 30 minutes.
2. Steam the salmon for 15 minutes. During this time, immerse the remaining carrots and leeks in boiling water for 15 minutes. Drain and set aside.
3. Soften the gelatine for 5 minutes in cold water and incorporate in the boiling stock and whisk.
4. Divide the carrots and the leeks in a terrine mould, pour in 1/3 of the gelatine stock, place in the fridge for 30 minutes until the jelly sets.
5. Drain the lentils and mix with parsley. Shred the salmon and and remove all the bones. Add half of the lentils on top of the jelly and place in the fridge for 30 minutes. Cover with salmon and the remaining lentils and the stock. Place the terrine in the fridge for 2 hours.
6. Remove from the mould. Cut in thick slices and serve.
Photo credit : Sucré Salé
