INGREDIENTS:Terrine Ingredients:
8 oz. Roth Käse MezzaLuna Fontina, thinly sliced
8 oz. Roth Käse Horseradish Havarti, thinly sliced
8 oz. smoked salmon, thinly sliced
Saffron Pear Ingredients:
1 qt. water
6 oz. sugar
1 good pinch of saffron
juice of 3 lemons
3 pears, peeled, halved and cored
DIRECTIONS:Line bottom and sides of terrine pan with plastic wrap for easy removal. Layer the Fontina, then the salmon, then Havarti and so on until all the cheese and salmon are used. Add a weight to top of terrine so that cheese and salmon mold together. Allow to sit at room temperature for 45 minutes, then chill until firm.
In medium saucepan, add all ingredients except pears. Bring to a boil, add pears and simmer until tender, approximately 10 minutes. Remove pears from syrup and chill.
To serve: Remove cheese and salmon mixture from pan. With a hot knife, slice terrine into approximately 3/8” thick slices and place on serving plate. Slice pear, fan and place on plate. Serve with German-style black fruit bread. SERVINGS:6 servings From:Gary Arthur, Flamingo Hotel, Santa Rosa, Calif. PHOTO CREDIT:Photo Credit: Roth Käse USA
