Vegetable Terrine with Smoked Salmon
Thaw the peas.
Rinse and trim the leeks, cut in half lengthwise and blanch in boiling salted water for about 4 minutes. Rinse in cold water and spread on a kitchen towel to dry.
Blanch 2/3 of the tomatoes, peel, remove the seeds and finely chop.
Peel the shallots, trim the mushrooms and sauté both in hot butter for about 4 minutes, then puree.
Soak the gelatin in cold water.
Whip the cream and fold into the mushroom puree, then season with salt, pepper and nutmeg. Melt the dripping wet gelatin in a small saucepan and stir into the mushroom cream.
Line a loaf pan with plastic wrap, then line bottom and edges overlapping with leeks crosswise. Place 2 layers of salmon, then spread the mushroom mixture on top. Place a layer of the chopped tomatoes, then the peas, and continue in this manner until all the ingredients are used up, ending with salmon. Fold the leeks over the top, cover with plastic wrap and set in the refrigerator overnight.
Remove the plastic wrap, turn out the terrine and cut into slices. Serve garnished with herbs and remaining tomatoes cut into strips.