Salmon Terrine with Pea Puree

A great pie recipe for any occasion:

Line a loaf cake or pie pan with plastic wrap. Boil water, add Pernod or Vermouth. Soak leaf gelatin in enough cold water to swell. Later print out, add to hot water-Pernod mixture and let melt. Pour liquid 1/2 cm high into mold. Pour in a few sprigs of dill or chervil for decoration. Set in refrigerator until firm.

Cut off salmon, add to remaining aspic liquid mold, which has cooled a tiny bit, mix, spread evenly on set bottom, refrigerate.

For the pea puree, boil the water, add the peas, cook for about 2 minutes, cool a little. Blend everything in a hand mixer or with a chopper, pass through a sieve. Return to saucepan, let bubble up. Allow gelatine to swell, then melt in the hot pea mixture, season, cool a little and spread on the salmon layer, smooth out and set in the refrigerator with the lid closed for at least 1/2 day.

Serve:

Loosen plastic wrap around edge of terrine, turn out onto a platter, remove plastic wrap. Cut into slices, arrange on plates. Cut out hearts and stars from thin slices of cucumber and place them together with sprigs of dill or chervil to decorate the salmon terrine.

The terrine can be prepared the day before and kept in the refrigerator with the lid closed. It i

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