Beef salad terrine

Beef Salad Terrine - a festive and unique recipe

Who doesn't know the famous beef salad? It is that iconic dish, a staple at holiday meals, which has brought generations together around the table. Today, I propose an elegant reinterpretation of this classic recipe: a beef salad terrine. This version not only adds an attractive appearance but also offers a fine texture, perfect for special occasions. Get ready to impress your family and friends with this delicacy!

Preparation time: 30 minutes
Chilling time: 12 hours (or at least 3 hours)
Total time: 12 hours and 30 minutes
Number of servings: 8

Ingredients:

- 2 large carrots
- 100 g peas (can be canned or fresh)
- 200 g pressed ham
- 6-7 eggs
- 100 g homemade mayonnaise
- 200 ml sour cream
- 100 ml chicken (or vegetable) broth
- 10 g gelatin
- 1 tablespoon mustard
- Juice of one lemon
- Salt and pepper to taste

The story behind the recipe:

Beef salad has its origins in old culinary traditions, being a dish that has evolved over time. Today's version, in the form of a terrine, is a modern reinterpretation that adds a touch of refinement and creativity. This recipe combines traditional ingredients with a preparation technique that transforms a simple mix into a true culinary work of art.

Step-by-step preparation:

1. Boiling the ingredients: Start by boiling the eggs for about 10 minutes. Once boiled, let them cool in cold water. In another pot, boil the carrots and peas until soft but still crunchy (about 5-7 minutes). Drain and let cool.

2. Chopping the ingredients: Once the carrots have cooled, peel and cut them into small cubes. Also, cut the pressed ham into similar cubes. These uniform sizes will ensure a pleasant texture for the terrine.

3. Preparing the mixture: In a large bowl, combine the homemade mayonnaise with the sour cream, mustard, lemon juice, salt, and pepper. Mix well until you achieve a homogeneous composition. This creamy base will give your terrine its characteristic flavor.

4. Preparing the gelatin: In a small bowl, soak the gelatin in 100 ml of chicken broth for 5 minutes. Then, heat this mixture over low heat, stirring constantly, until the gelatin completely dissolves. It is essential not to let it boil, as the gelatin may lose its properties.

5. Assembling the terrine: In the mayonnaise mixture, add the melted gelatin, the carrot cubes, peas, and ham. Carefully mix everything, being careful not to crush the ingredients. Taste and season again if necessary.

6. Forming the terrine: Line a loaf pan with plastic wrap, leaving the wrap to hang over the edges of the pan for easy closing later. Start by adding half of the salad mixture to the pan, leveling it well. Place the boiled and peeled eggs in the middle, then cover with the remaining mixture. Cover with the edges of the wrap and press gently to remove air.

7. Chilling: Leave the terrine in the refrigerator for at least 12 hours, but if you are short on time, a minimum of 3 hours is acceptable. This step is crucial as it allows the gelatin to set and bind the ingredients.

8. Serving: When you are ready to serve, remove the terrine from the refrigerator, unfolding the wrap and carefully turning it onto a platter. Use a sharp knife to cut beautiful, even slices.

Serving suggestions: This terrine can be served as an appetizer, accompanied by a fresh green salad or slices of tomatoes. You can garnish it with fresh parsley leaves or lemon slices for a vibrant appearance.

Variations: If you want to experiment, you can add chopped green or black olives, diced bell peppers, or even a splash of Asian spices for an interesting twist.

Nutritional benefits: This terrine offers a balanced combination of proteins and fibers due to its ingredients. Eggs are an excellent source of quality protein, while carrots and peas provide a good dose of vitamins and minerals.

Frequently asked questions:

- Can I replace gelatin with another ingredient?: If you want a vegetarian version, you can use agar-agar instead of gelatin.
- How can I keep the terrine longer?: This terrine can be kept in the refrigerator for 2-3 days, well covered, but it is best consumed fresh.
- What drinks pair well with it?: Serve it alongside a dry white wine or even a fruit cocktail for a complete culinary experience.

This beef salad terrine is definitely a dish that will impress any guest. Try it at your next special occasion and enjoy the appreciation of your loved ones. Enjoy your meal!