Pressed veal head terrine | Gourmet Traveller

Ingredients

• 1 kg sea salt
• 1 veal head (about 6kg), cleaned and quartered
• 2 each onions, carrots and celery stalks, coarsely chopped
• 2 fresh bay leaves
• 2 tsp Dijon mustard
• 4 eggs, at room temperature
• 40 gm cornichons, finely chopped (1/3 cup)
• 50 gm salted capers, rinsed and finely chopped (1/3 cup)
• To serve: mayonnaise, chervil sprigs, fennel tops and extra-virgin olive oil