Layered Vegetable Terrine - green peas

Method

• Preheat the oven to 375F (190C).
• Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment.
• Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked.
• Let cool.
• Puree the peas with 1 egg yolk, 2 tablespoons cream cheese and 1 teaspoon lemon juice.
• Repeat with the carrots and then the cauliflower.
• Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree.
• Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined.
• Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface.
• Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each.
• Cover with a piece of lightly oiled wax paper.
• Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan.
• Transfer to the oven and bake for 40 minutes.
• Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch.
• Remove from the oven and let cool in the pan on a wire rack.
• Using a potato peeler, peel the whole carrots into thin strips and toss with the chives.
• Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives.
• Turn the terrine out of the pan and cut into slices.
• Serve with the salad.