Terrine of Scallops with Smoked Salmon

Terrine: spread casserole dish with cling film, put a little tomato jelly and solidify. Clean and finely dice the vegetables. Arrange the vegetable cubes and dill tips on the jelly, pour the rest of the jelly and set.

Scallop mousse: briefly brown the scallop meat in olive oil, add the fish stock, season with Noilly Prat and simmer for 7 min. Remove the scallops, fill the stock with double cream and boil to half. Add the watered and squeezed leaf gelatin, cool a little and whisk with the mussel meat. Strain through a sieve and set aside to cool. When the mixture has thickened, fold in the whipped cream.

Salmon filling: lay out the spinach leaves, put a little of the mussel mixture on top, spread evenly, put a strip of salmon fillet on each and roll up. Pour some of the mousse into the baking dish, set, place the rolled-up salmon strip in the center and spread the remaining mousse evenly on top. Firm up, turn out and slice.

Serving: Slice the terrine, bring to the table with asparagus salad and leaf lettuce.

Drink tip: A fine, delicate Sancerre from the Loire.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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