Borscht Horseradish Terrine

Borscht Horseradish Terrine
Photo by Jonny Valiant

Ingredients

  • Vegetable oil for oiling terrine
  • 8 teaspoons water
  • ¼ pound smoked veal tongue or fine-quality smoked ham
  • 1/8 teaspoon hot red-pepper flakes
  • ½ cup sour cream
  • 1 tablespoon bottled horseradish
  • 1 ¼ cups strained good-quality bottled borscht such as Gold's Russian Style
  • + 9 more ingredients
    • 1 Turkish or 1/2 California bay leaf
    • Garnish: lettuce leaves or watercress sprigs
    • 1 sweet gherkin
    • 1 large clove garlic
    • 1 ½ cups beef broth
    • 1 teaspoon fresh lemon juice
    • 2 whole cloves
    • a 1-quart rectangular terrine
    • 4 ½ teaspoons unflavored gelatin (from two 1/4-ounce envelopes)

Lightly oil terrine. Cut a strip of parchment paper to fit in bottom of terrine and up the 2 ends, allowing overhang at each end. Put 2 teaspoons cold water in a small metal bowl, then sprinkle 1/2 teaspoon gelatin evenly over water. Let stand 1 minute to soften. Meanwhile, stir together sour cre...

View full recipe at Epicurious

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