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Sour Cream Tune Terrine

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  Soured cream 3⁄4 Pint
  Mayonnaise 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper 1
  Worcestershire sauce 1 1⁄2 Teaspoon
  Snipped fresh chives 2 Tablespoon
  Capers 4 Teaspoon, chopped
  Finely grated onion 1 Tablespoon, peeled
  Gelatin powder 1⁄2 Ounce (1 Packet, 1/2 Ounce)
  Water 4 Tablespoon
  Eggs 4 , hard-boiled and chopped
  Firm tomatoes 3 , sliced (To Garnish:)
  Parsley sprigs 4 (To Garnish:)

Mix together the soured cream, mayonnaise, seasoning, Worcestershire sauce, chives, capers and onion. Dissolve the gelatine in the water in a small heatproof bowl over a pan of hot water. Cool slightly, then stir into the soured cream mixture, followed by the tuna and eggs. Mix thoroughly and spoon into individual souffle or cocotte dishes. Chill until set. Garnish with tomato slices and parsley.

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Sour Cream Tune Terrine Recipe