Salmon and Scallop Terrine with Lettuce Salad
- 1 large Leek
- 2 tablespoons butter
- freshly ground peppers
- 200 grams Salmon (without skin)
- 200 grams Scallop (without corail)
- 500 milliliters fish stock
- 6 sheets white gelatin
- 1 small head Radicchio
- ½ head Frisée
- 2 Limes (juiced)
- 1 tablespoon olive oil
- 2 tablespoons Crème fraiche
- 20 grams Caviar
Rinse the leek, drain and pat dry. Pull apart the leek into individual leaves and rinse. Blanch the leek in boiling water. Drain, rinse and drain well.
Cook the scallop meat briefly in a pan in hot butter and season with salt and peppe. Remove from heat and leave to cool.
Cut the salmon into wide strips.
Boil the fish stock in a pan and dissolve the gelatin in it.
Line a loaf pan with some butter and spread half of the leek leaves in it. Arrange the scallops meat and salmon alternately in a single layer in the loaf pan, and season with salt and pepper. Pour the dissolved gelatin over and cover with the remaining leek leaves. Chill in the refrigerator for 4 hours.
For the salad, rinse the radicchio and frisee lettuce, trim and shake dry.
Stir together the lime juice and olive oil, and season with salt and pepper to make the vinaigrette.
Plunge the terrine out of the mold and place it on a plate. Slice the terrine and serve with the salad on plates. Pour over the vinaigrette. Top with dollops of creme fraiche and with some caviar. Garnish with chervil leaves.
Serve as desired with deep-fried potato strips.