Ingredients

• 2 fresh salmon fillets, 10-12 inches
•   dill
•   onion, chopped
•   parsley
• a little white wine
•   fish stock
•   gelatine
•   lemon juice
•   broccoli florets, lightly cooked
•   spinach, very quickly blanched and cooled

Method

1. Marinade 2 fresh salmon fillets (10-12 inches) with dill, chopped onion, parsley and a little white wine for 1 hour to overnight.
2. Put into boiling fish stock and keep ladling stock over the top. DO NOT BOIL. Poach for 3-4 minutes very gently.
3. After cooking, put the whole dish (after cooling 5 minutes) over ice cubes in a lower dish to cool.
4. Mix gelatine into fish stock.
5. Place cold salmon into a terrine dish. Cover with the gelatine (fish stock) and lemon juice.
6. Add a layer of lightly cooked broccoli florets. Cover again with the gelatine mix.
7. Place the second salmon fillet in and cover with very quickly blanched (and cooled) spinach. Finish by covering with more gelatine mix.
8. Leave in the fridge overnight, then carefully release from the dish just before serving.

Notes