Smoked Eel and Foie Gras Terrine Recipe - Great British Chefs

Ingredients

• 1/2 lobe of foie gras
• 100g of smoked eel
• 10ml of cognac
• 1g of nutmeg
• salt
• 6 Pink Lady apples
• 250ml of water
• 250g of sugar
• 100ml of lemon juice
• 1 Granny Smith apple
• 250ml of apple purée, preferably Boiron
• 35ml of water
• 35g of sugar
• 2.5g of agar agar
• 1/2 celeriac
• 200ml of double cream
• 2ml of truffle oil
• 2g of Sosa Gelespessa
• celery leaves
• 1 apple, cut into matchsticks
• shiso cress leaves, purple