Ingredients
For six people, you will need:
500 g low-fat curd cheese
1 bunch of flat-leaf parsley
6 stalks of chervil
10 leaves of sorrel
8 leaves of borage
4 sheets of white gelatin
250 ml whipping cream
2 tbsp. lemon juice
Pepper
Salt
Sugar
400 g waxy potatoes
4 tbsp. white wine vinegar
6 tbsp. olive oil
1 tbsp. walnut oil
2 tbsp. lemon oil
500 g green asparagus
1 bunch of radishes
1 bed of cress
Instructions
To make the terrine, drain the curd cheese and press it through a sieve. Pluck the herbs from the stalks and chop them finely. Soak the gelatin in cold water. Whip the cream to a medium-stiff consistency. Grease a terrine mold (approx. 1 liter volume) with oil and line with plastic wrap. Gently heat the lemon juice, squeeze out the gelatin, and dissolve it in the juice. Mix into the curd cheese and stir. Fold in the herbs and season the mixture generously with salt, pepper, and sugar. Fold in the cream. Spread the curd cheese mixture into the terrine mold and press it down to create a flat surface. Cover and leave in the refrigerator for at least five hours (ideally overnight).
To make the salad, boil the potatoes in salted water for 15-20 minutes and peel while still warm. In the meantime, mix the vinegar, oil, walnut oil, lemon oil, and four tablespoons of water, seasoning with salt, pepper, and a pinch of sugar. Cut the potatoes into thin slices and add them to the vinaigrette.
Peel the bottom third of the green asparagus and cut it into 3-4 cm pieces. Boil in salted water for 5-8 minutes.
Clean the radishes and cut them into thin slices. Mix them into the salad along with the green asparagus. Cut the cress from the bed.
Drop the curd cheese terrine out of the mold and remove the plastic wrap. Serve on a plate with the salad and scatter the cress on top.
