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 Terrine with Crab Sticks and Cheese Recipe
Easy to prepare, but very tasty, tender terrine. This snack is quite possible to cook if the guests will be on the doorstep in an hour. I like these recipes to be delicious, and I spend a minimum of time on cooking.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Filling for terrine:
Fill for terrine:
Decoration:
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Filling for terrine:
Fill for terrine:
Decoration:
Instructions
  1. The recipe uses cheese. I grated it on a medium grater.
    The recipe uses cheese. I grated it on a medium grater.
  2. Boil the eggs, grate them on a coarse grater.
    Boil the eggs, grate them on a coarse grater.
  3. Frozen (so it will be easier to rub) crab sticks grate on a coarse grater.
    Frozen (so it will be easier to rub) crab sticks grate on a coarse grater.
  4. Combine 50 g of sliced olives, crab sticks, eggs, cheese, and a juicy green apple grated on a coarse grater in a deep container.
    Combine 50 g of sliced olives, crab sticks, eggs, cheese, and a juicy green apple grated on a coarse grater in a deep container.
  5. Pour in the cream, into which add salt and seasonings to taste and instant gelatin diluted in 50 ml of water.
    Pour in the cream, into which add salt and seasonings to taste and instant gelatin diluted in 50 ml of water.
  6. Cover the terrine form with cling film.
    Cover the terrine form with cling film.
  7. Put the mass for the terrine into the mold. After 30-40 minutes, the terrine will already seize. If time permits, you can leave it in the cold for a couple of hours.
    Put the mass for the terrine into the mold. After 30-40 minutes, the terrine will already seize. If time permits, you can leave it in the cold for a couple of hours.
  8. Turn the form with the terrine onto a serving dish. Remove the film. Garnish with red caviar and olives. If the terry is not served immediately to the table, it is better to pour transparent jelly on top of the cake so that the caviar and olives do not dry out. Enjoy your meal!
    Turn the form with the terrine onto a serving dish. Remove the film. Garnish with red caviar and olives. If the terry is not served immediately to the table, it is better to pour transparent jelly on top of the cake so that the caviar and olives do not dry out. Enjoy your meal!
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