Traditionally this sort of pork pate (or more correctly, terrine, since it has no crust) contains pork liver and egg to bind. This version uses leeks instead for a fresher flavour and a lighter result.
A quick soak in dark soy sauce gives this salmon a beautiful color. If you want extra crunch, try adding diced jícama or water chestnuts to the relish. SERVES: 4PREP TIME: 10 minCOOK TIME: 35 minREADY TIME: 45 minCALORIES: 360 (per serving) ⇓ You may also listen to the recipe by pressing the play button […]
SERVES: 8PREP TIME: 25 minCOOK TIME: 0READY TIME: 25 minCALORIES: 116 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 1 lettuce, shredded 2 celery sticks, chopped 1 red pepper, cored, deseeded and sliced 25 g (1 oz) walnut halves 75 g (3 oz) green grapes, peeled, […]