Print Recipe
 Fish-Chickpea Terrine Recipe
Terrine is a popular cold snack in France. This snack is also often prepared all over the world. I suggest cooking a terrine of fish and chickpeas. The taste of this dish is great and light. Prepare this snack for your family, and she will be happy.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Cook Time 45 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. The terrine will consist of the main part and the filling. First prepare the main part. This will require boiled rice.
    The terrine will consist of the main part and the filling. First prepare the main part. This will require boiled rice.
  2. And pass the fish fillet through a meat grinder or mash it with a fork.
    And pass the fish fillet through a meat grinder or mash it with a fork.
  3. Combine rice and fish (leave 1/3 of the filling).
    Combine rice and fish (leave 1/3 of the filling).
  4. Add the egg yolks and mix. Do not forget to add salt to the main mass to taste. Add the nutmeg.
    Add the egg yolks and mix. Do not forget to add salt to the main mass to taste. Add the nutmeg.
  5. Add half the norm of sour cream and mix.
    Add half the norm of sour cream and mix.
  6. Mix 1/3 of the fish fillet with the onion. Add chopped garlic and salt to taste.
    Mix 1/3 of the fish fillet with the onion. Add chopped garlic and salt to taste.
  7. Add boiled chickpeas.
    Add boiled chickpeas.
  8. Add the remaining sour cream. To interfere.
    Add the remaining sour cream. To interfere.
  9. Beat the egg whites into a strong foam. Add half of the egg whites to the mass.
    Beat the egg whites into a strong foam. Add half of the egg whites to the mass.
  10. Introduce proteins into the filling. To interfere.
    Introduce proteins into the filling. To interfere.
  11. We put 2/3 of the mass into the mold.
    We put 2/3 of the mass into the mold.
  12. Put the filling in the middle. Cover 1/3 of the main mass. Cover the mold with foil and bake in the oven for 45-50 minutes at 180-200 degrees. Allow the terrine to cool, and then remove from the mold. Before serving, cut into small pieces.
    Put the filling in the middle. Cover 1/3 of the main mass. Cover the mold with foil and bake in the oven for 45-50 minutes at 180-200 degrees. Allow the terrine to cool, and then remove from the mold. Before serving, cut into small pieces.
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