Salmon and Goat Cheese Terrine
- 1 large Salmon (without skin)
- 2 Goat cheese (such as Sainte-Maure de Touraine)
- 5 Avocados
- 60 milliliters milk
- 50 grams Trout roe
- 3 tablespoons olive oil
- 1 bunch Dill
- 14 leaves clear gelatin (12 g)
- 2 tablespoons Mustard
- 1 teaspoon sugar
- freshly ground peppers
- 2 lemons (juiced)
- 500 milliliters clear Vegetable broth
Soak 8 sheets of gelatin in cold water for about 10 minutes. Heat broth in a small saucepan and stir in gelatin until dissolved.
With pliers, remove any remaining bones from salmon fillet and rub salmon with sugar, salt, pepper and 2 tablespoons chopped dill.
Peel avocados and cut in half and remove pit and roughly chop and immediately brush with lemon juice.
Line a loaf pan with plastic wrap and arrange sprigs of dill, roe and avocado pieces on bottom of pan. Pour in gelatin broth mixture until everything is just covered. Top with salmon fillets. Brush salmon with mustard and sprinkle with minced dill.
Purée goat cheese and oil. Soak remaining gelatin in cold water. Heat milk in a saucepan and dissolve gelatin and let cool slightly and stir in cheese and season with pepper. Spread cheese mixture over fish and press carefully to flatten. Cover and refrigerate for about 3 hours.
To serve, invert on a plate and remove plastic wrap and cut into slices.