Terrine Of Chicken, Smoked Salmon And Ham

Directions

1. Wash and clean spinach leaves, then run under warm water tap for few seconds to soften. Rinse in cool water to keep colour.
2. Blend the chicken meat in a food processor till it is a smooth paste. Add in the egg, egg white and seasoning. Chill for 1/2 hour. Blend in cream and chervil. Remove from food processor and stir in the peppercorns. Return to refrigerator.
3. Slice the ham very thinly. Line a buttered terrine mould with the pancakes, leaving sufficient to cover the top.
4. Using a hard plastic spatula spread a thin layer of chicken mix into the mould and on top arrange slices of smoked salmon. Spread another thin layer of the chicken mix and then a layer of spinach, then chicken and ham. Repeat sequence till the mould is full (finishing with a layer of the chicken mix). Cover with pancakes, completely encasing the mix.
5. Cover and poach in the oven in a water bath for approximately 1 hour at 180C (350F). Cold.
6. Serve with a chervil mayonnaise. Garnish with cherry tomatoes and sprigs of fresh chervil.