Terrine of the vegetable sea {vegan – sans gluten}

Et c’est parti pour les recettes de fêtes, je sais que vous êtes nombreux à les attendre chaque année, j’ai donc décidé d’ouvrir le bal un peu plus tôt que d’habitude. Clairement on ne va pas se laisser abattre et on va se préparer de bons petits plats de fêtes comme il se doit ! Je vous propose donc de commencer par l’entrée (rien de plus logique me direz-vous !), une entrée de fête pas comme les autres, car j’ai décidé de vous présenter ma version de la terrine de la mer végétale. Après la mousse façon foie-gras Last year, I wanted to go to a terrine again. I am happy to be able to present to you a vegan fish terrine which clearly met our expectations in terms of taste and texture., in short, we believe it.

This fish terrine style terrine will amaze you,

and amaze your guests (finally no more 6, all that, all that…!), the most recalcitrant to plant-based cuisine ! So yes, the preparation of this seafood terrine is a bit long and is done in stages on 2 days, but you will see, there is nothing rocket science and the ingredients are easily found. I hope you like this first recipe, I can't wait to show you the rest and to do a little teasing, we stay on an inspiration of the Nordic countries (to your predictions !).

Terrine of the vegetable sea {vegan – sans gluten}

POUR 8-10 PARTS

400 g silken tofu
200 g firm smoked tofu
150 g deodorized coconut oil
100 g natural jackfruit
50 g capers
The juice of a lemon
2 heaped teaspoons of agar-agar
16 white wine
10 cl of soy milk
1/2 bunch of dill
1 pieces of dulce seaweed
10 g de baies roses
Salt and pepper

FOR GRAVLAX-STYLE CARROTS

3 large carrots
5 tablespoons caper brine
2 tablespoons of sugar
1 pieces of dulce seaweed
1/2 little spoon of salt
1/2 teaspoon of smoked paprika
ground pepper

J-2 : Peel and finely cut the carrots lengthwise using a mandolin to obtain strips.
Cook the carrots for about 15 minutes in the steamer, until tender.
Mix together all the other ingredients that are the brine, sugar, seaweed, salt, pepper and paprika to form a marinade.
In a dish, arrange the carrots and pour over the marinade, let it rest 24 h cool.
J-1 : Prepare the terrine, in a pot, heat together, the White wine, soy milk, seaweed and agar-agar. let it boil 5 minutes under cover. Take off the heat and add the coconut oil and stir..
In a blender, mix together the silken tofu, smoked tofu, lemon juice, the dill and the contents of the pan (removing the algae) until you get a fine but not smooth texture.
Add the chopped capers to the mixture, crumbled jackfruit with a fork and pink peppercorns. Adjust the seasoning with salt and pepper.
Take out the carrots and spread them on a non-stick film to cover the bottom and the edges of the terrine (vertically overlap your strips). Insert the assembly into a cake mold and adjust the edges, cut with a knife the strips of carrots that would protrude.
Pour the previous preparation into the cake mold over the carrots and leave to set in the fridge for at least one night (12 h).
D-day : Unmold the terrine on a dish and decorate with pink peppercorns, lemon slices and sprouts.
Enjoy with good bread !