Cucumber Terrine with Horseradish and Large Grain CaviarTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Refrigeration time: 24 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:60.4 kcal
Proteins:1.6 g
Fats:4.8 g
Carbohydrate:3.7 g
Fibers:0.5 g
Sugar:1.5 g
Cholesterol:30.9 mg
Sodium:194.7 mg
Calcium:32.9 mg
Energy:230 kcal
Proteins:6.1 g
Fats:18.4 g
Carbohydrate:14.1 g
Fibers:2 g
Sugar:5.9 g
Cholesterol:117.9 mg
Sodium:741.8 mg
Calcium:125.3 mg
SIMILAR RECIPES
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Cucumber Spaghetti
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
cucumbers
juice of 1/4 lemon
30
ml
prepared horseradish
1
sheet of gelatin
8
thin chives
15
ml
coarse salt
METHOD
- Peel the cucumbers and reserve the skins; cut the cucumbers into thin strips;
- combine them with the salt, then rinse thoroughly and pat dry.
- Line a mould with the cucumber skins and gently arrange the cucumber in 1 cm (1/2") layers;
- 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.
- Arrange the whipped horseradish cream in a layer on top of the cucumbers.
- Place the terrine in the refrigerator for 24 hours.
- Unmould and cut into 4 slices. Be careful - it's very delicate.
- Drizzle a little cream (reserved from step 3) combined with the lemon juice around the slices;
- place the caviar on one end and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
