Zucchini Terrine with fresh goat's cheese and smoked salmon (eggplants)

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Ingredients

Serves 4 to 6

• 5 slices smoked salmon
• 5 small zucchini
• 4/5 cup (20 cl) thick creme fraîche
• 9 oz (250g) fresh goat's cheese
• ½ cup (10 cl) whipping cream
• 1/3 oz (10 g) gelatin
• 4 sprigs dill
• 4 sprigs flat-leaf parsley
• 4 chives
• 2 Tbsp olive oil
• pepper
  

Preparation

Preparation of ingredients

• Finely chop the dill and chives
• Remove the parsley leaves and chop finely
• Wash the zucchini and use a mandolin to slice into very thin 1/12" (2 mm) strips
• Bring some salted water to the boil in a large saucepan
• Plunge the zucchini strips into the boiling water for 3 minutes
• Drain the zucchini and run them under cold water to stop them from cooking
• Let the zucchini drain completely on paper towels.

To prepare the terrine mix

• Soak the gelatin leaves in cold water for 5 minutes
• Place the goat's cheese and crème fraîche into a blender or food processor
• Process until the mix is smooth and even
• Add the olive oil and gelatin
• Stir well
• Beat the whipping cream until it forms peaks
• Carefully fold the whipped cream into the goat's cheese mixture
• Add the chives, dill and chopped parsley
• Add pepper
• Stir well

To prepare the terrine

• Line the inside of a terrine dish or mold with plastic wrap
• Cover the bottom and sides of the dish with the strips of zucchini
• Place a slice of smoked salmon in the bottom of the mold
• Cover with a layer of zucchini strips
• Cover with the cream and goat's cheese mixture
• Repeat these steps until all the ingredients have been used, making sure you finish with a layer of zucchini strips
• Refrigerate for 12 hours

Presentation

• Serve in slices accompanied by a little cream mixed with lemon juice and finely chopped fresh herbs.
  

Suggestion

I'll leave it up to you to try the same recipe with smoked trout fillets or smoked halibut. It's equally delicious and also full of Omega 3.

This recipe also works very well without the smoked fish.