This is a Smoked Salmon and Goat Cheese Terrine that I made the other day. But that is not what this thread is really about. The easiness of a terrine comes from picking your favorite ingredients and then layering all those flavors together. It is summertime and I thought of making a terrine that expressed that with the flavors I enjoy. For this particular terrine , I used pressure and not gelatine to hold it together. Both techniques work well. In the case of certain fragile ingredients, the use of a broth held with gelatine is always a sure bet. Here I decided to use carrots, yellow and green zucchini , smoked salmon and goat cheese. The vegetables were all cut with a mandoline, cooked till tender and cooled. As soon as you see your potatoes are cooked yet still firm, take them off the heat and run cold water over them so that they stop cooking. Line a long bread pan or terrine dish with Saran wrap, making sure the plastic wrap goes over the edges as you will need the extra plastic to apply pressure and seal the terrine. If you don't have any of these dishes, use any vessel which is long and somewhat deep. Always remember that the first ingredient you line your terrine with will be the first thing that will be seen once flipped and unmolded. Here I started with potato slices and then the yellow zucchini. Again, same as the potatoes, I cooked the sliced zucchini till semi firm and ran them under cold water so that it could retain it's shape. I then layered the smoked salmon and zucchini. As you can see from the picture , my zucchini slices were maybe a little too thin here, but hey, no one will notice this time as its in the middle and will be all compact. Another layer of potatoes , then cooked carrot strips. Then proceeded to slice 1/4 inch slices of goat cheese . For this dish I seasoned with salt and pepper. I chose not to over season with other spices and herbs as I knew I was making a basil sauce and wanted the flavor of the other ingredients to shine. To finish, l lined the sides of the cheese with potato till it came even with the cheese in height. (you can use any of the broken potato pieces here, nothing goes to waste) Once everything is layered , leaving a little space at the top, take your hand and slowely press down on the top, very gently. You will see little pockets of air come to the top. This is what you want to see . Keep repeating until you feel that all the air is out. Take the sides of the plastic wrap and fold over. Add more if you need to, don't be shy with it. Its need to be tight, you don't want air getting into it. Place a weight on the top and refrigerate. (in this case 8 hours- or longer if you desire) Here it is unmolded. As you can see it set quite nicely, tight and compact. A closer look. Remember to make sure that every layer covers the next. I like to use the mandoline as it gives a more even look. Here is the first slice, end slice, plated in a basil sauce. Terrines can look great because of the use of color. Putting the use of the smoked salmon and goat cheese out of the picture for a moment, this dish was cost effecient. I used 5 medium new potatoes, 2 green zucchini, 2 yellow zucchini. I'm at 1.50 so far in cost. If I had of stuck with just vegetables, it would have cost only 2.00 to make this. One dish can serve 12 clients quite easily. Many can be made ahead of time. Other vegetables could include: roasted & peeled red/green/yellow/orange peppers, or roasted portobello mushrooms, wilted spinach or wilted bok choy, roasted eggplant, etc. Sauces are endless with a vegetable terrine. I hope this info was useful. Any thoughts or comments are most welcome. Petals.