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Cucumber Terrine with Horseradish and Large Grain Caviar Recipe
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Restaurant Apicius, Paris
Jean-Pierre Vigato, Restaurant Apicius, Paris
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Refrigeration time: 24 hours
Difficulty: Easy
Ingredients for 4 servings
- Juice of 1/4 lemon
- 200 ml (3/4 cup) crème fraîche
- 2-3 tbsp. prepared Horseradish
- 1 sheet of gelatin
- 40-80 g (1 1/2 - 3 oz.) caviar
- 8 thin chives
- 1 tbsp. coarse salt
  1. Peel the cucumbers and reserve the skins; cut the cucumbers into thin strips;
  2. combine them with the salt, then rinse thoroughly and pat dry.
  3. Line a mould with the cucumber skins and gently arrange the cucumber in 1 cm (1/2") layers;
  4. whip the cream in a bowl; set aside 4 tsp. for garnish; fold the horseradish and the softened gelatin into the remaining whipped cream in order to set it slightly.
  5. Arrange the whipped horseradish cream in a layer on top of the cucumbers.
  6. Place the terrine in the refrigerator for 24 hours.
  7. Unmould and cut into 4 slices. Be careful - it's very delicate.
  8. Drizzle a little cream (reserved from step 3) combined with the lemon juice around the slices;
  9. place the caviar on one end and serve immediately.
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