Pâté en terrine from lobster and salmon with crustacean jelly (Starters) 10 servings Ingredients 300 g lobster meat, cooked 200 g smoked salmon 100 g wild spinach, cooked 100 g asparagus heads 350 g Glace de Crustacés 1.5 dl (# 5.3 fl oz) water Method For the jelly: in a pan, mix the Glace de Crustacés and the water and bring to a boil. Cool down. Pour a thin layer into the terrine-moulds. Then make layers of a piece of lobster meat, jelly, spinach leaves and asparagus heads, jelly, a bit of smoked salmon, jelly, spinach leaves and asparagus heads, jelly, lobster meat. Fill up the moulds with jelly. Place the moulds in the refrigerator for about two hours until firm. How to serve As a starter or for buffets. Previous page | Print this recipe