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:
|Mulled Wine Jelly|
|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.
Mix together your leeks and lentils, checking the seasoning as you go.
|Mix together lentils and leeks|
Then a layer of flaked salmon:
|Layer on the flaked salmon|
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.
|Ready for its close-up|
|Salmon and lentil terrine|
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!|