Smoked Octopus Terrine, Apple, Elderflower , Saffron, Black Garlic and Squid Ink
Smoked Octopus Terrine with Apple pickled in Elderflower Vinegar, Saffron Aioli, Black Garlic and Squid Ink Aioli, seasonal Herbs
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Cooking tools:
- Smoker
- Terrine mold
- Immersion blender
- Kitchen scale
- Loaf pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Plastic wrap
- Airtight container
- Colander
Ingredients
- 40 ml rapeseed oil
- 15 g garlic peeled and thinly sliced
- 4 branches of thyme
- 4g fine sea salt
- 6g sugar
- 600g octopus
- Wood dust for smoking (ideally apple wood)
- 1 granny smith apples
- 30 ml sweet elderflower vinegar
- 1g saffron chopped very fine
- 100ml fish stock
- Modified starch for thickening
- 60ml Mayonnaise
- 1 Head of Black Garlic peeled
- 1 Tbsp. of Squid Ink
- 1 Tbsp. of Dashi Vinegar
- Seasonal Flowers and Leaves
- Herb or good Rapeseed Oil
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