Servings: Serves 12
To make mushroom salad: Melt butter and cook mushrooms in batches until deep brown color. Toast hazelnut flour in just enough fat to coat the bottom of the pan. Add shallots. In a separate bowl, make mayonnaise by whisking egg yolks and lemon juice until thick and a pale yellow color. Slowly drizzle in just enough pork fat while whisking continuously. Fold mayonnaise into mushrooms. Put contents into food processor and pulse. Fold in parsley and season.
To make pickled cherries: Boil all ingredients except cherries for 5 minutes. Add cherries and remove from heat. Allow to cool to room temperature. Refrigerate until needed.
To make pork terrine: Mix together egg, flour, cream and brandy. Fold in remaining ingredients. Bake in terrine mold at 300° for 1 hour and 15 minutes.
To serve: Spoon mushroom salad onto plate. Slice pork terrine and place on top. Garnish with pickled cherries.
Published on January 14, 2010