Fresh goat cheese and smoked salmon terrine

Fresh goat cheese and smoked salmon terrine

Name: Fresh goat cheese and smoked salmon terrine
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 people
Cuisine: French
Ingredients: 2 Soignon Unripened goat log Garlic and Herbs 125g or 110g; 150 g light cream; 1 tsp dill, chopped; 1 tsp lemon juice; 80 g smoked salmon slices; 10 g gelatin sheets (2 sheets); 30 g sous vide fennel; ½ tsp chopped shallots; Five peppercorn mix

Fresh goat logs

Serves 1 serving

Preparation 30 minutes

Cooking 20 minutes

Ingredients

2 Soignon Unripened goat log Garlic and Herbs 125g or 110g
150 g light cream
1 tsp dill, chopped
1 tsp lemon juice
80 g smoked salmon slices
10 g gelatin sheets (2 sheets)
30 g sous vide fennel
½ tsp chopped shallots
Five peppercorn mix

Method

Soak the gelatin in a bowl of cold water.

Heat the cream in a saucepan. Then, add the gelatin to it.

Add the goat cheese and mix together well.

Then, add the cooked fennel, cut into strips, and the dill, shallots and lemon juice.

Season with salt and the five peppercorn mix.

Pour it all into a terrine mold, alternating layers of the smoked salmon and goat cheese.

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To make this recipe

Unripened goat log Garlic and Herbs, 125g

Unripened goat log Garlic and Herbs, 110g

Method

Soak the gelatin in a bowl of cold water.
Heat the cream in a saucepan. Then, add the gelatin to it.
Add the goat cheese and mix together well.
Then, add the cooked fennel, cut into strips, and the dill, shallots and lemon juice.
Season with salt and the five peppercorn mix.
Pour it all into a terrine mold, alternating layers of the smoked salmon and goat cheese.