Ready Set Go!

This month I have gone a bit wobbly.

Or to be precise, my recipes have a wobble theme running through them.

I've featured jellies before on this blog of course- but always sweet ones, using fruit flavoured jelly crystals, rather than gelatine. Like my Muscat Jelly:

Muscat Jelly
http://lizsleftovers.blogspot.co.uk/search?q=muscat+jelly

Or my Mulled Wine Jelly - for using up leftovers at Christmas:

Mulled Wine Jelly
http://lizsleftovers.blogspot.co.uk/search?q=mulled+wine+jelly

Or even a jelly baby jacuzzi- for children's parties:

Jelly Baby Jacuzzi- sorry about the nudity!

This time I am being much more grown up and making a savoury terrine, with salmon and lentils - all set together using gelatine.

First, cook 1 cup of Puy lentils in 5 times their volume of water with two bay leaves. Drain and cool, then season well with salt and pepper.
Then cook two shredded leeks in butter until tender and again cool and season well.
Now poach 1 salmon fillet in some white wine and a little dill if you have it.
When cool, flake into pieces and reserve the cooking liquor.

Line a small terrine dish or loaf tin with cling film. Cover this with slices of smoked salmon so they overlap the edges a bit. Make sure there are no gaps.

Line your dish with clingfilm and slices of smoked salmon

Soak 6 gelatine leaves in cold water and make up 200ml of  hot fish or vegetable stock (added to the cooking liquor from the salmon). Squeeze out the gelatine leaves and add to the hot stock, stirring to dissolve the gelatine.

Mix together your leeks and lentils, checking the seasoning as you go.

Mix together lentils and leeks

Time to begin layering up your terrine- on top of the smoked salmon, spoon on a layer of lentils and leeks, pressing down as you go.

Then a layer of flaked salmon: 

Layer on the flaked salmon

And finish with a layer of leeks and lentils.

Gently pour on the gelatine stock, allowing it to soak in. Then fold over the smoked salmon to make a parcel, do the same with the cling film, press down well and leave to refrigerate for a couple of hours.

When you are ready to unmould the terrine, turn it out onto a plate and peel off the cling film. Any excess jelly will come away with the film. 

Et voilà!

Serve sliced as an entrée

Ready for its close-up

And the leftovers make a lovely main course salad the next day.

Salmon and lentil terrine

You will probably also have leftover lentils and leeks, which again are marvellous in a salad or as a side dish with sausages or pork chops. Mix them with a little crême fraîche and Dijon mustard to enhance the flavour.

It's a short blog this month- but next month look out for an Atelier de Cuisine special as we celebrate the end of term!

Class of 2017!