Terrine is a cross between pate and casserole. I suggest trying this French-Russian fusion with pork, beetroot and horseradish. And if you add greens and pickles, it's simply impossible to break away.
Ingredients
- Pork Knuckle - 1 piece
- Beetroot - 1 piece
- Cucumbers (pickled gherkins) – 50 g
- Capers - 25 g
- Horseradish Root - 20 g
- Greenery - 20 g
- Gelatin - 5 g
- Water (for gelatin) – 35 ml
- Bay leaf - 2 pieces
- Salt - 1 tsp.
- Ground coriander - 1 pinch
- Cardamom (ground) – 1 pinch
- A mixture of peppers with peas - 1 pinch
- Allspice - 1 pinch
Step-by-step cooking recipe
Bake the beets until tender, depending on their size. Grate on a fine grater.
Fill the knuckle with cold water, bring to a boil and boil for 10 minutes.
Drain the broth, pour cold water again and cook for 2.5 hours until soft. Half an hour before the end of cooking, add all the spices and salt.
Finely chop the greens, capers and gherkins. Grate the horseradish on a grater.
Disassemble the knuckle into fibers or finely chop, and mix with beets and other ingredients. Add more spices to taste.
Pour gelatin 35 ml of water and leave until swelling.
Boil 500 ml of broth twice, mix with gelatin and let it cool down a little.
Cover the terrine mold with a film and fill with the meat mixture. Pour all the broth on top and make a few punctures with a knife.
Cover the terrine with a film on top, press down with a press about the same weight as the dish itself, and leave in the refrigerator overnight.
