Easter Roe Deer Back Terrine

Name: Easter Roe Deer Back Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 serving
Cuisine: Magyaros
Ingredients: 12 g gelatin; 1 teaspoon powdered sugar; 1 pc red bell pepper; 2 tablespoons chopped fresh parsley; Salt to taste; Freshly ground pepper; 2 teaspoons freshly squeezed lemon juice; 200 g ham; 350 g Tarka sour cream; 100 g Ízmester baby cucumber pickles; 300 g Heinz mayonnaise; 1 teaspoon mustard; 100 g Milram grated cheese; 6 pcs Ferencz Farm hard-boiled eggs; Cling film

1 serving

Buy all ingredients right below the recipe

INGREDIENTS

12 g gelatin
1 teaspoon powdered sugar
1 pc red bell pepper
2 tablespoons chopped fresh parsley
Salt to taste
Freshly ground pepper
2 teaspoons freshly squeezed lemon juice
200 g ham
350 g Tarka sour cream
100 g Ízmester baby cucumber pickles
300 g Heinz mayonnaise
1 teaspoon mustard
100 g Milram grated cheese
6 pcs Ferencz Farm hard-boiled eggs

WHAT ELSE YOU'LL NEED

Cling film

PREPARATION

1
Dissolve the gelatin in lukewarm water, bring it to a boil, then set aside and let it cool.
2
Add the mayonnaise, mustard, lemon juice, powdered sugar to the sour cream, season with salt and pepper, then mix.
3
Dice the grated cheese, ham, bell pepper, cucumber, and hard-boiled eggs, fold them into the previously mixed tartar sauce, add the cooled gelatin, then mix everything together. Fill a roe deer back mold lined with cling film and refrigerate for at least 4-5 hours.
4
If there's any mixture left, you can also fill smaller plates or glasses lined with cling film.

PREPARATION TIME

1
30 minutes + chilling

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Enikő and Gergő's shared hobby, GastroHobbi, started as a cooking blog adventure, which now boasts an average of 15-25 million views per month on their videos, in addition to having published numerous cookbooks. Let cooking become a hobby for you too!