Pea terrine on a bed of rocket

150 g peas, frozen
100 g potatoes, corresponds to 1 small potato
	Peel and dice the potato.
	Place the peas and diced potato in the perforated cooking tray. Put the stainless steel tray into the cold cooking space. Steam.
	Steaming 100°C for 15 Mins
	Put the steamed vegetables in a deep bowl and allow to cool.
A dash of olive oil
2 bunching onions, with green tops
2 cloves of garlic
	Coarsely chop the bunching onions. Peel and slice the cloves of garlic.
	Heat the olive oil in a frying pan. Sauté the bunching onions and garlic, then add to the steamed vegetables.
15 g rocket
1 tsp salt
Some pepper, freshly milled
2 tbsp crème fraîche
1 egg
	Line a terrine mould with cling film, leaving enough overlap to cover the top.
	Coarsely chop the rocket, add to the vegetables and finely purée everything. Season. Stir in the crème fraîche and egg yolk.
	Add a pinch of salt to the egg white and beat until stiff. Gently fold the stiff egg white into the pea cream.
	Spoon the pea cream into the prepared terrine mould and smooth the top. Fold the overlapping cling film over the top.
	Place the terrine mould on the perforated cooking tray and then put the tray into the cold cooking space. Steam.
	Put the food in
	Steaming 90°C for 25 Mins
	Leave the terrine to chill in the refrigerator for at least half a day.

1 tbsp pine nuts
100 g salmon, smoked
3 tbsp olive oil
2 tbsp sherry vinegar
¼ tsp salt
Some pepper, freshly milled
150 g rocket
	Toast the pine nuts.
	Cut the salmon into thin strips.
	Put the olive oil and sherry vinegar in a bowl, season with salt and pepper and mix together well.
	Toss the rocket in the vinaigrette and divide between the 6 plates.
	Turn out the terrine, peel away the cling film and cut into approx. 2 cm thick slices. Arrange two slices of the terrine on top of the salad.
	Sprinkle the strips of salmon and the pine nuts over the rocket.

Serve with a baguette.

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