Smoked Octopus Terrine, Apple, Elderflower , Saffron, Black Garlic and Squid Ink

​Smoked Octopus Terrine with Apple pickled in Elderflower Vinegar, Saffron Aioli, Black Garlic and Squid Ink Aioli, seasonal Herbs

List of ingredients: 

Octopus
40 ml rapeseed oil
15 g garlic peeled and thinly sliced
4 branches of thyme
4g fine sea salt
6g sugar
600g octopus
Wood dust for smoking (ideally apple wood)
 
Apple pickled in Elderflower Vinegar
1 granny smith apples
30 ml sweet elderflower vinegar
 
Saffron Aioli
1g saffron chopped very fine
100ml fish stock
Modified starch for thickening
60ml Mayonnaise
 
Black Garlic and Squid Ink Aioli
1 Head of Black Garlic peeled
1 Tbsp. of Squid Ink
1 Tbsp. of Dashi Vinegar
Modified starch for thickening
60ml Mayonnaise
 
To finish
Seasonal Flowers and Leaves
Herb or good Rapeseed Oil

Method of preparation:
Octopus

• Bring a large pot of water to the boil. Add the octopus cook for 30 seconds and plunge into ice cold water. Repeat twice more. Leave to cool.
• Gently smoke the octopus (optional, if you do not have the equipment or time exclude this step) in a smoker or smoke box for 4 to 5 minutes, smoking adds another dimension to this dish
• Combine the oil and garlic a saucepan and simmer over a gently heat until the garlic begins to turn golden. Now add the thyme and allow to cook for a further minute. Remove from the heat and allow to cool.
• Mix the salt, sugar together. Season the octopus with the mixture, place into a vacuum bag. Add the cooled oil and seal.
• Place in a water bath at 78 ˚C and cook the octopus for 6 hours
• Remove the vacuum bag from the water bath, open the bag and remove the octopus reserving the juice
• Allow the octopus to cool slightly until cool enough to handle
• Now remove all the tentacles slicing the thicker parts and the head lengthways into strips
• Layer all the octopus’s meat into a terrine mould lined with clingfilm big enough to hold all the meat, close over the clingfilm and cool while compressing the terrine with a heavy weight on top of it until fully chilled

 
Apple pickled in Elderflower Vinegar

• Finely dice the apple into a bowl containing the vinegar combine and allow to infuse for 20 minutes

 
Saffron Aioli

• Place the saffron into the fish stock and reduce 10ml. Allow to cool.
• Once cold add modified starch to thicken to a gel.
• Place mayo into a blender and add saffron mix whilst blending. Remove and set aside until required

 
Black Garlic and Squid Ink Aioli

• Place everything apart from the mayonnaise in a blender and mix to a fine thick gel.
• Now add the mayonnaise and blend until well combined. Remove and set aside until required.

To finish

• Remove the terrine from the mould and clingfilm and slice into even sections as in the picture.
• Garnish with the Apple, Aioli’s, seasonal Flowers and Leaves and finish with an Herb or good Rapeseed Oil.
• Use the liquid left behind from marinating the apple and brush onto the terrine for a shiny finish and extra flavour.