Rabbit Terrine With Plums and Mirabelle Eau-de-Vie

Ingredients

• Rabbit terrine
• 300 gm small mirabelle plums or tinned plums, drained (see note)
• 1 rabbit, deboned (about 600gm meat), liver and kidneys reserved and coarsely chopped (about 1.3kg)
• 350 gm pork sausages, skins removed
• 150 gm pork loin, finely diced
• 50 gm fine dry breadcrumbs
• 2 eggs, lightly beaten
• 1 tbsp thyme leaves
• 60 ml mirabelle eau-de-vie (see note) (¼ cup)
• 180 gm pork back fat, thinly sliced into long, thin pieces to line terrine lengthways
• ¼ cup goose fat, to seal terrine
• 200 gm cornichons, to serve (1½ cups)
• Dandelion salad
• ¼ cup extra-virgin olive oil
• 1½ tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 35 gm firmly packed dandelion leaves, washed (see note) (1½ cups)