“A terrine is a French term used to describe a preparation made in a deep glazed usually rectangular earthenware dish with tall sides. But the term can also apply to terrines made from vegetables, seafood or fruits. “
The terrine I am going to present you is completely my idea! Yaay! My mom taught me how to make this dish! It`s not so complicated as it sounds but yes, it takes time to prepare all the layers. And if the texture is not good enough (the layers might combine in one) -the final result might not look as good as supposed.
What is essential for the terrine is to be served in neat slices that show off their ingredients. Terrines may be served warm or cold, depending on the preparation. The recipe I am about to show you is for a cold terrine.
Let`s start with the recipe! This is my recipe book! Yes, I made it myself! In my next post in DIY Arts & Craft I will show you the steps to make yourself one of a kind cook book!
- 200gr smoked salmon
- 2 zucchinis (1 should be long)
- 174gr. quinoa
- 100gr. spinach
- 50gr. frozen vegetables (peas,corn)
- 2 paprikas -red and yellow
- 250 gr. ricotta cheese
- 6 minced walnuts
- 6 dried tomatos
- 1 chilli
- lemon to taste
- salt and pepper to taste
- 2tbsp wine
Cut the zucchini into thin slices. Fry them on both sides until they become softer. Meanwhile cook the spinach (I used frozen spinach) and add the frozen vegetables.Add some salt and pepper. Add some wine and 1 full tbsp ricotta cheese, as shown on the photo.
Bake the paprika,yes bake, not fry! I didn`t put any oil, the juice will start to come out and it won`t let the paprika stick to the frying pan. You can bake it in the oven as well.
While you wait for the paprika you can prepare the salmon mixture. Simply add the rest of the ricotta and mash it good until it becomes a soft paste, like salmon spread cheese. Yum!
In case you have some salmon paste and zucchini left, you can make these amazing zucchini-salmon- rolls:
Cook the quinoa. Add the chilli, the dried tomatoes (cut them before you add them) and the grated/minced walnuts.Mix everything nicely.
Once all the layers are cooked, the fun part begins! Building the terrine! Yes, it really is like building a house. It`s very important to have a stable construction, so that when you take out the terrine from it form it won`t fall into pieces.
Place the zucchinis as shown on the picture.The bottom has to be completely covered! When the terrine gets cooked, we are going to turn it around, therefore there shouldn`t be any wholes on the “roof”.
Set the oven to 200°C, baking top and bottom.
Add a layer of salmon.
Now place the baked paprika, remember to peel off the skin.
Add a layer of quinoa.
Finish with a layer of cheese. Now tuck this master piece 😀 with the zucchini!
As shown on the picture: wrap the terrine with the zucchini. My terrine vessel is silicone, so it`s easier to just move the side of the form and tuck the zucchini, but if yours is glass or teflon coated the result should be the same, just be careful not to mix the layers when tucking the zucchini.
Wow, you really need to put a thought into building this dish! If you haven`t wrapped it well enough, while baking all the juice that will start to come out might destroy the whole construction.
Baking time! It took 40min for my terrine to cook. The time might differ, therefore the best way is to check every 20 min. and see if the liquids have evaporated. If yes, then you can take it out. If your oven is too powerful you can lower the degrees. All the layers are cooked already so we just need to bake it so that it gets the shape of the form.
If you think that the terrine is cooked take it out from the oven. Leave it to cool down. Place a plate on top of the open side. Hold the terrine and the plate and turn it so that the bottom becomes the top.