Celeriac and smoked salmon terrine
A starter that you’ll love, even if you don’t like terrine!
Ingredients (Makes 8 portions):
8 slices of Mövenpick smoked salmon
300 g celeriac
6 sheets of gelatine
4 egg yolks
1 dessert spoon of cream
1 heaped teaspoon of preserved horseradish
salt, freshly ground pepper
1 tablespoon of butter
2 egg whites
Prepare and cube the celeriac. Cook with the lemon juice in slightly salted water until soft.
Soak the gelatine in cold water.
Drain the celeriac and set aside 1/2 dessert spoon of the cooking liquid. Finely puree the celeriac and cooking liquid, press through a fine sieve and return to the pan. Squeeze out the gelatine and dissolve in the warm celeriac puree.
Beat together the egg yolks, cream and horseradish in a bowl over a hot bain-marie until creamy. Remove from the bain-marie. Stir in the butter and then mix in the celeriac puree. Season with salt and pepper. Chill until the edge of the puree begins to set.
Whisk the egg whites with a pinch of salt until stiff and mix into the celeriac puree.
Line a small cake tin or terrine mould with cling film. Pour in a third of the celeriac cream mixture and lay four salmon slices on top. Then pour over the second third of the cream and cover with salmon again before finally pouring the rest of the cream mixture on top. Chill the terrine for at least 4 hours.
To serve, turn out of the terrine mould and cut into slices.