Scallops-terrine

Ok! lets se if i can get this right! A new creation if mine:)

Glassbaked scallop-terrine (whit chili and parsly) beetroot- and potatos -hips, lightly smoked mayonnaise, pickled red onion, radishes, micro greens and parsly oil

Hope you like it!

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reck.harm

how did you bind the terrine together? activa or some hydrocolloid? is it served cold?

viktorgilck

Nothing acually, You make it like a sausage in plastic foil and cock it slow in about 55 degrees celsius to when the core is about 47 degrees. Remember to not put salt in the mixture! You can add sea-salt after. Yes it´s served cold.

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