Ingredients
- 500 g mascarpone
- 100 g milk
- 1 pc sheet of edible gelatin
- 6 pcs of smoked salmon slices
- 4 pcs avocado
- 3 pcs slices of rye bread
- 1 pc lemon
- Orange
- chervil
- extra virgin olive oil
- salt
- pepper
For the recipe of the terrine with smoked salmon and mascarpone, peel the avocados, cut them
in thin slices along the length, distribute them neatly in a baking dish, season with lemon juice and leave to marinate for 10 minutes; at the end salt them and drain them. Heat the milk, melt the gelatine and mix everything with the mascarpone. Season with 2 tablespoons of chopped chervil leaves, the grated rind of 1/2 orange, a nice pinch of salt and a generous grinding of pepper. Coat a semi-cylindrical bowl (27 × 9 cm, h 6 cm) with food film and cover the bottom and edges with avocado slices, overlapping them a little and making them slightly overflow. Fill with a layer of mascarpone cream, place 2-3 folded salmon slices on top, pressing gently; make a new layer with avocado slices and another with salmon. Cover with the mascarpone and, finally, close the terrine with the slices of rye bread, cutting them to size. Trim the edges of the bowl, removing the excess avocado, and place it to cool in the refrigerator for at least 3 hours. Finally, transform it and serve it, accompanying it with sprouts.
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