Terrine: 7 recipes

Terrine is a kind of casserole, usually rectangular in shape. When serving, terrine is cut into chunks. They make terrine from meat, fish, poultry and vegetables. When cooking the crushed stuffing layers lay out in a baking dish. Moreover, in many recipes it is covered with strips of vegetables or meat. Prepare terrine in the oven in a water bath. In addition, terrine is prepared and cold using gelatin.

Meat Terrine


Bacon (slices) – 225 g

Chicken Breasts (Fillet) – 370 g

Lemon juice – 1 tbsp. spoon

Pork minced meat (lean) – 225 g

Onions (finely chopped) – 1/2 pcs.

Eggs (whipped) – 2 pcs.

Parsley (sliced) – 2 tbsp. spoons

Salt – 1 tsp

Pepper (peas, crushed) – 1 tsp

Vegetable oil

Put the bacon on a cutting board and slightly stretch the blunt side of the knife blade. Then put the bacon in a 900 g baking dish so that its edges hang down. Cut 115 g of chicken fillet into strips 10 cm long and pour them with lemon juice.

Grind the remaining chicken, minced pork and onions in a food processor. Add eggs, parsley, salt and pepper. Stir once more. Put half of the mixture into shape and smooth out. Place chicken strips on top, lay out the remaining meat mixture, level and cover with hanging bacon slices. Close the shape with a piece of oiled foil. Pour into a pan of hot water, put in a form, and the water should reach its middle. Then put the baking sheet with the form in the oven preheated to 160 degrees for 45-50 minutes or until the terrine becomes dense.

Ready terrine cool in the form, then turn it over and put the dish in the refrigerator. Then cut terrine into slices and garnish with lettuce, radish and lemon slices.

Trout terrine


Trout (fillet) – 700 g

Eggs – 2 pcs.

Salt – 2 tsp

Chili Pepper – 1 Pinch

Cream – 200 ml

Water – 100 ml



Sliced ​​trout (cold smoked)


Remove bones from the trout and separate the fillets from the skin. Cut the fillet into pieces and grind in a food processor. Add the minced eggs, salt and chili pepper, mix. Then gradually pour the cream and water into the mince, stirring constantly.

Take an extended baking dish, oil it and sprinkle with breadcrumbs. Put the stuffing into the mold and tap the bottom of the mold on the table several times to remove air bubbles. Take a large baking dish, fill it with water for 2/3 and put into it a form with minced fish.

Cook terrine on the middle shelf of the oven at a temperature of 175 degrees for 40-45 minutes. When the terrine is cool, cover the dish with the dish and turn it over gently.

Decorate terrine with smoked trout, rolled up with rolls and dill sprigs.

Liver terrine


Pork liver – 500 g

Pork – 250 g

Fat – 350 g

Cognac – 50 g

Eggs – 1 pc.

Smoked bacon – 50 g

Bay leaf, greens – to taste

Onions, garlic, thyme – to taste

Salt, black pepper – to taste

Mince liver, pork and bacon, mix with crushed garlic, herbs and spices. Add brandy, finely chopped onion and egg, mix everything thoroughly. Put the mixture in a baking dish, put a few bay leaves on top, smoked bacon slices and cover with a lid. Pour hot water into a large form, put a terrine form into it, and then send it to the oven. Bake the dish at a temperature of 150 degrees until done.

Ready terrine cool in the form, then put in 5 hours in the refrigerator.

Eggplant Terrine


Eggplant (sliced ​​3 cm thick) – 1 pc.

Olive oil – 1/2 cup

Garlic (roasted) – 4 cloves

Sweet red pepper (sliced, fried) – 4 pcs.

Prosciutto – 110 g

Eggs (hard boiled, sliced) – 3 pcs.

Basil (leaves) – 2 cups

Hard cheese (spicy, grated on a fine grater) – 225 g

Salt, black pepper (ground) – to taste

Greens, Parmesan cheese – to taste

Cherry tomatoes – 16 pcs.

Lightly grease the eggplants and fry on the grill until half cooked. In a food processor, chop the roasted garlic and the remaining butter. Cover the bottom and sides of the baking dish with the size of 20×10 cm with eggplant slices. The slices should overlap and hang over the edge of the mold. Set aside a few slices for the top of the terrine.

Lay layers of pepper, prosciutto, eggs and basil leaves. Each layer of salt, pepper, sprinkle with grated cheese and put a little garlic mashed potatoes and parsley. Cover the terrine with peeled eggplant slices and bend the ends of the hanging slices. Lightly knock on the form so that its contents are rammed. Half of the large form is filled with hot water and put into it a form with terrine.

Bake terrine in the oven at 205 degrees for 25 minutes. The terrine should be thick and the cheese melted.

Ready terrine leave in the form for 30 minutes, then turn the form. Use a sharp knife with a thin blade to cut the terrine into slices, while constantly dipping the knife in hot water. Serve terrine to the table on a plate with greens, sprinkle with Parmesan cheese, pepper and garnish with cut in half cherry tomatoes.

Smoked Salmon Terrine


Smoked Salmon (sliced ​​into thin slices) – 400 g

Sheet gelatin – 4 plates

Water – 4 tbsp. spoons

Soft cream cheese – 1,5 glasses

Cottage cheese – 1/2 cup

Mustard (with dill) – 2 tbsp. spoons

Juice of one lime

Lemon – 1 pc.

Soak gelatin in water until soft. Cover with cling film a baking dish. Lay out the top of the film in slices of salmon, so that it covers the bottom and sides of the mold, and also hangs around the edges so that they can cover the top of the filling. At the same time you need to postpone a few slices of salmon, to cover the middle layer.

The remaining salmon finely chopped or mince. Then mix the fish with cream cheese, cottage cheese and mustard until a homogeneous mass. Squeeze out the gelatin, pour over the lime juice and melt, heat in a small saucepan over low heat. Add gelatin to the fish mixture and mix thoroughly.

Put half of the mixture in the prepared form. Cover the top with a layer of deferred salmon slices and lay out the remaining mixture. Cover the filling with slices of salmon hanging along the edges, wrapping them up. Cover the form with cling film and refrigerate for at least 4 hours.

Ready terrine remove from the form, cut into thin slices and garnish with lemon plastics.

Peasant terrine


Olive oil – 1 tbsp. spoon

Basil (sliced) – 3 tbsp. spoons

Cognac – 2 tbsp. spoons

Pork (minced meat) – 250 g

Veal (minced) – 250 g

Salt, black pepper (ground) – to taste

Coriander (ground) – 1/4 tsp

Clove pepper (ground) – 1 pinch

Onions – 1 pc.

Butter – 1 tbsp. spoon

Calf liver – 100 g

Fat (cut into thin slices) – 100 g

Bay leaf – 2 pcs.

Mix with olive oil and brandy 1 tbsp. a spoonful of basil. Mix with minced meat and refrigerate for 2 hours. Then add salt, pepper, coriander to the mince and mix. Fry finely chopped onion in butter for 5 minutes and mix with minced meat. Cut the liver into small pieces.

Baking form baking slices of bacon. Place half of the mince on it, spread the liver on top, sprinkle with the remaining basil, then lay out the second half of the mince. Then put bay leaves and put fat. Cover the form with foil and make punctures.

Half of the large form is filled with hot water and put into it a form with terrine. Bake in the oven at 160 degrees for about 105 minutes. Cool terrine in a water bath and remove the foil. Press the wooden plank so that the form does not become convex. Remove excess fat.

Terrine with crab sticks


Trout (fillet) – 600 g

Crab sticks – 350 g

Green peas (frozen) – 200 g

Cream – 50 g

Eggs – 3 pcs.

Mustard – 1 tsp

Juice of one lemon

Starting to cook this dish, please note that all the ingredients for it should be well cooled.

Cut into pieces and chop the trout fillet in a food processor. Add cream, yolks and beat well. Then gently introduce proteins, whipped into a strong foam, add salt, pepper and mustard. Refrigerate for 30 minutes.

Pour the crab sticks with lemon juice and leave for 20 minutes to pickle.

Lay out a rectangular baking sheet with foil, lay fish mass in it, then a layer of peas, fish mass again, a layer of crab sticks (not very close to each other), again a layer of fish mass, a layer of peas and the last layer of fish mass. Top tightly covered with foil. Pour water on a baking sheet, put into it a form and bake terrine at 200 degrees for 35-40 minutes.

Ready terrine cool and refrigerate for at least 6 hours.

Then turn the shape on the dish, remove the foil and cut the terrine into slices across.

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