Sous vide octopus terrine with langoustine ceviche, smoked roe taramasalata and cucumber snow

Ingredients

Oils & Vinegars

  • 60g of extra virgin olive oil
  • 34g of Chardonnay vinegar
  • 175g of grapeseed oil
  • 130g of sunflower oil
  • oil

Store Cupboard

Bakery

  • 1 slice of white bread, crusts removed

Dairy

  • 125g of milk
  • 80g of double cream

Beverages

  • 130ml of water
  • 50g of mirin