Terrine of smoked eel and foie gras, apple confit, celeriac

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This luxurious foie gras terrine recipe from Mark Jordan contains layers of beautiful smoked eel for an extra touch of luxury. Compressing the apple with the syrup ensures a beautifully tender finish to the 'confit' apple ribbons.

First published in 2015




Smoked eel and foie gras terrine

Apple confit

Apple crisps

Apple purée

  • 250ml of apple purée, preferably Boiron
  • 35ml of water
  • 35g of sugar
  • 2.5g of agar agar

Celeriac purée

  • 1/2 celeriac
  • 200ml of double cream
  • 2ml of truffle oil
  • 2g of Sosa Gelespessa
  • salt

To serve


  • Dehydrator
  • Vacuum bags
  • Chamber sealer
  • Blender
  • Squeezy bottle
  • Blowtorch
  • Mandoline


To make the terrine, bring the foie gras to room temperature. Using a hot spoon, open the foie gras out like a book and carefully de-vein. Use a hot spoon to melt the top layer of the foie gras and expose the veins – this will make them more visible and help to reduce waste and tearing
Place the foie gras flat onto a tray and season with the salt, nutmeg, and brandy. Leave to marinate for 12 hours in the fridge
For the apple confit, bring the water, lemon juice and sugar to the boil and boil for 3 minutes. Remove from the heat and chill
Slice the top and bottom from the apples so they sit flat. Use a corer to cut out the centre of the apple and using a peeler, peel around the apple in a spiral, creating long strips. Place the strips in a vacuum bag and pour in the syrup. Seal in a chamber sealer and set aside for 30 minutes
Preheat the oven to 100°C/as low as it will go
Remove the foie gras from the fridge and bring back to room temperature. Lay in a tray, place in the oven for 8 minutes then drain as much fat off from the foie gras as possible
Line the terrine mould with a double layer of cling film, leaving a decent amount hanging over the edges, and place a layer of the foie gras at the bottom to a height of 1cm
Place the smoked eel lengthways onto the foie gras. Repeat the process again so you have 2 layers each of eel and foie gras
Finish the terrine with a layer of confit apple ribbons, facing the same direction as the eel. Reserve the rest for garnish in the syrup. Fold over the cling film, place a weight on top to press it and leave to set overnight in the fridge
For the apple crisps, slice the apples into 1mm thick slices on a mandoline. Dip the slices into the stock syrup from the apple confit and place in a dehydrator for 12 hours
To make the apple purée, place all of the ingredients in a pan and bring to the boil for 1 minute. Pour out onto a tray and allow to set and chill. Once set, purée in a blender until smooth
  • 250ml of apple purée, preferably Boiron
  • 35ml of water
  • 35g of sugar
  • 2.5g of agar agar
For the celeriac purée, peel and dice the celeriac into 3cm cubes. Place in a pan with the cream and simmer until tender
Transfer the contents of the pan to a blender with the truffle oil, salt and Gelespessa and blitz until smooth. Keep in a squeezy bottle until needed
  • 2ml of truffle oil
  • salt
  • 2g of Sosa Gelespessa
To serve, remove the terrine from the mould and cut into 1 ½cm thick slices with a hot knife. Sprinkle some sugar on the top of the terrine and glaze with a blowtorch. Place at the side of the plate
Place 2 apple crisps at either side of the terrine. Place a swipe of celeriac purée in the centre of the plate and place three of the rolled apple ribbons on top. Garnish with celery leaf, shiso purple cress, apple matchsticks and the apple purée
First published in 2015

Mark Jordan made his name as head chef of one of the best Michelin-starred restaurants in Jersey.

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