Easter terrine
Easter terrine with vegetables, ham and egg is a cold snack that can be served not only for Easter. Its preparation is very simple and anyone can make it. This particular terrine is made without baking and is a cold terrine. Since it is dairy-based, there is no need to bake anything here. Generally speaking, any vegetable can be combined in this type of terrine, but they must be previously cooked, marinated or baked. For example, this dish also works well when prepared with beetroot, green asparagus, zucchini or many other vegetables. I encourage you to try the recipe for Easter terrine below and enjoy.
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Ingredients for Easter terrine.
- 9 quail eggs
- 80 g canned carrots
- 80 g canned peas
- 1 tablespoon of chives
- 80 g pickled bell peppers
- 80 g cooked ham
- 100 g mayonnaise
- 250 g Greek yoghurt
- 100 g sour cream
- 1/2 teaspoon of salt
- 50 ml water
- 10 g powdered gelatine
- 1/4 teaspoon of green pepper
Additionally:
- chives for decoration
How to make Easter terrine.
Pour gelatine powder into a bowl with cold water and mix it. Set it aside for 10 minutes, then warm it in the microwave for 15 seconds. After removing from the microwave, mix it and cool it down.
Pour Greek yoghurt, sour cream and mayonnaise into a larger bowl. Mix with a spoon and whisk with a hand whisk to remove any lumps. Next, pour the cooled but still liquid gelatine, stirring constantly with a whisk. Then, add salt and green pepper, diced marinated peppers, finely chopped chives, canned green peas, sliced ham and diced canned carrots. Mix.
Pour the terrine mixture into an oblong baking tin lined with cling film, spread it evenly and level it with a spoon. Place the boiled quail eggs into the mixture one by one along the entire length of the form. Lightly press the eggs into the mass, then cover the tin with the mass with cling film, tap it lightly on the kitchen counter a few times to get rid of any air, and place it in the fridge for at least 3 hours. After taking the terrine out of the fridge, remove it from the tin, remove the foil and decorate with chopped chives. Serve cold.
Good to know when making Easter terrine.
I make the terrine in a metal, rectangular tin measuring 10.5 by 32 centimetres.
I boil quail eggs for 5 minutes. After cooking, I pour cold water over them, cool them down and peel them.
The greek yoghurt, sour cream and mayonnaise should be at room temperature. They should be removed from the refrigerator about 30 minutes before starting to prepare the dish.
You can use a mixture of peas and canned carrots in this dish. You can also cook both carrots and peas yourself, so there is no need to use canned vegetables.
Do you like dishes with eggs? If so, try our recipe for Roll with eggs, cheese and sausage.
