This terrine can be served as a cold appetizer or a hot dish. It would be great if you prepare some sauce to accompany it. The simplest option is basil pesto. It is best to use dark chicken meat for the filling - from the thigh meat. In the worst case, a mix of white and dark meat. Pure breast meat will result in a dry terrine. As an alternative to nuts, walnuts can be considered. Also, pistachios. Other nuts are too hard for this terrine.
Ingredients for 8-10 servings:
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Ground chicken 1 kilogram
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Eggs 1 pc.
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Grainy mustard 1 tbsp.
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Sour cream or heavy cream 2 tbsp.
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A small bunch of parsley
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Garlic 3 cloves
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Cashews 100 grams
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Salt to taste
Cooking Recipe:
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Place all ingredients in a bowl. Mix thoroughly.
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Place on a folded sheet of foil and shape into a log about 40 cm long.
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Wrap in foil, twisting the ends like a candy wrapper. It should form a cylinder about 5-6 cm in diameter.
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Place on a baking sheet and send to a preheated oven at 180 degrees for 30 minutes.
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Remove the finished terrine from the oven and let it cool in the foil. Slice and serve.
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