Line a loaf tin with clingfilm and place the loaf tin in the freezer to chill while making jelly.
Remove the stones from the apricots, cut into halves and place in a pan with the 250ml of water, add more water if necessary to cover.
Simmer for 20-30 minutes until tender.
Soak the gelatine leaves in cold water until soft.
Place the apricots and liquid in blender with lemon juice and honey then blend until very smooth. Add the soft gelatine leaves and mix until dissolved.
Remove loaf tin from freezer and place 10/15 violet flowers, face down, on the bottom of the pan.
Gently spoon a dollop of jelly on top of each flower to keep in place.
Slowly add rest of the jelly and return to fridge to set while making snoek terrine.
500gr smoked snoek
½ a red onion
3 large pickled cucumbers
a handful of chopped dill
pinch of salt
1 jalapeno chilli
Zest of 1 lemon
40ml lemon juice
20ml apple cider vinegar
3 sheets gelatine
1 cup boiling water
250 ml fish stock
Flake the snoek and carefully remove any bones from flesh.
Finely dice the red onion, pickled cucumbers & jalapeno chilli (remove all seeds).
Add diced veg to snoek and mix well. Add dill, lemon juice, lemon zest, apple cider vinegar and salt and mix, taste and season if needed.
Soak the gelatine sheets in cold water until soft. Add one cup of boiling water and fish stock and stir until gelatine has dissolved.
Pour the stock mixture over the fish and mix. Leave mixture to cool slightly for a few mins, should not be warm to the touch.
When cooled, remove the loaf tin from the fridge and spoon the fish mixture on top of the jelly.
Return to fridge overnight.
To serve, dip the tin in a pan of hot water to loosen the bottom. Turn upside down and remove clingfilm from terrine
Serve with crackers, crudités or warm french loaf.
Paired with: Earthbound Chenin Blanc