Salmon And Vegetable Terrine - cooking recipe

Ingredients

4 cups high gelatin stock made from chicken feet or 4 cups pork knuckles
1 bunch spinach
4 salmon, strips
20 string beans
15 baby corn
6 square carrot sticks

Preparation

Poach all fish and vegetables (baby corn and carrots need to be almost tender or the terrine might collapse when slicing to serve.).
Find one large or two small pound cake tins. Ladle some stock onto bottom of tin to create a base layer (put in fridge to be faster).
Lay down spinach some from left to right and some from right to left so each slice gets some leaves and some stalks.
Lay down salmon strips and string beans. Add stock to cover and cool in fridge for the second layer.
Lay down carrots and baby corns and cover with stock. Chill well, cut and serve.