List of recipes using "Terrine": 8 recipes

List of recipes using "Terrine"
Avocado and smoked salmon terrine
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
149K5 4 hours 7 min. April 10th 2011
Terrine of foie gras
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.
222K 15 17 hours 8 min. June 2nd 2015
Fish terrine with spinach and tomatoes
Fish terrine with spinach and tomatoes
This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
9,0105 1 hour 52 min. November 8th 2020
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
252K4.3 2 hours 38 min. March 26th 2013
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
154K 134.2 6 hours 49 min. September 7th 2018
Rabbit terrine
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture.
64K4.6 15 hours 32 min. April 8th 2018
Apple Tatin Terrine
Apple Tatin Terrine
Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
51K4.1 3 hours 28 min. December 14th 2014
How to seal a terrine or casserole dish
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
82K3.8 33 min. January 11th 2017

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