My other dish (I made the blood orange creme caramels) was an entree inspired by the overhyped, but occasionally watched show masterchef. It was a smoked salmon terrine, rich and delicate. The recipe is here, but I certainly didn't do a full size. I quartered it, and made serious modifications. I served it with a simple green salad from the garden, no walnut dressing or poncey microgreens. I am on a student budget here so overt decadence was out of the question.
On the night it was lovely, but I severely over-catered and was left with a second small terrine. What to do? The answer was easy, replicate the greens, add some other salad veggies and enjoy an indulgent Sunday night leftover feast.
Suffice to say it was delicious but ooooh so filling and overly rich. I mean the night before we only had 3 slices each!