Ingredients for 12 persons
1 kg white asparagus
1 tsp sugar
1 bunch of chervil
150g curd from sheep´s milk
Pepper (freshly ground)
Nutmeg (freshly ground)
12 leaves of gelatine
12 slices of smoked salmon (approx. 400 g)
150 g heavy cream
Peel the asparagus and cut off the woody ends of the stalks. Cut into pieces about 1–2 cm long and cook in boiling salted water with sugar for 20 minutes. Drain the asparagus, rinse in cold water and allow to dry off. Wash the chervil, dry in a salad spinner and finely chop the leaves.
Puree the curd from sheep´s milk and the asparagus in a mixer to form a fine cream. Push the asparagus cream through a sieve and season to taste with salt, pepper, and nutmeg. Stir in the chervil.
Soften the gelatine in cold water according to the instructions on the packet. Line the terrine mould with clear film, then evenly spread over the smoked salmon. Dissolve the gelatine in 2 tablespoons of hot water and stir into the asparagus cream. Beat the cream until stiff and fold in. Spread the cream evenly in the mould and place in the refrigerator for at least 2 hours.
To serve, take the terrine out of the mould, remove the film and cut the terrine into finger-thick slices, arrange on plates and garnish with the remaining chervil.
Tip: serve with a baguette or white bread
Preparation time: approx. 90 minutes
Level of difficulty: medium