Tender terrine "Spring Tricolor" is a very tasty and healthy dish, the name of which speaks for itself. Three layers, differing in taste and color, make the terrine not only delicious, but also festively bright. Note that this dish will decorate any table and will undoubtedly delight guests either hot or cold.
Ingredients for red and yellow interlayer:
- 0.5 kg of minced chicken;
- ½ onion;
- ½ bell pepper (red);
- 1 tsp sweet paprika;
- 2 tbsp. l. semolina;
- 2 tbsp. l. soy sauce;
- 4 tbsp. l. corn;
- ½ tsp turmeric;
- 50 ml. cream.
Ingredients for the green layer:
- 0.4 kg frozen green peas;
- 3 cloves of garlic;
- 100 g of hard cheese;
- 50 ml. cream;
- 1 tsp dried mint.
Preparation:
- Peel half of the onion and chop finely with a knife. Cut the bell pepper into large cubes and the garlic into small cubes. Grate hard cheese.
- Put the minced chicken in a bowl, mash with a fork. Add onion, semolina, cream and soy sauce to it. Season everything with pepper and mix well.
- Preparing the red terrine layer. Divide the prepared minced meat into 2 equal parts. Set one part aside for a while, and mix the other with sweet paprika and cubes of red bell pepper.
- Preparing the yellow terrine layer. Mix the rest of the minced meat with turmeric and corn.
- Cooking the green terrine layer. Put the garlic in a saucepan, add oil and fry. At the end of frying, add frozen peas and dried mint to it. Boil this mass, cook for 5 minutes and remove from heat. 3 tbsp. l. Pour green mass into a bowl, and combine everything else with cream and hard cheese, mix with a blender in mashed potatoes, season with salt and pepper. After that, stir in 3 tbsp. l. previously selected mass with whole peas.
- Grease a rectangular (preferably disposable) baking dish. Put the yellow mass in one layer on the bottom of the mold and level it.
- On top of the yellow mass, lay out the green mass in one layer and smooth it out in the same way.
- On top of the green mass, put the last layer of the red mass.
- Bake the formed chicken terrine for 35-40 minutes in the oven preheated to 180 degrees.
- Cool the finished terrine a little, carefully remove it from the mold, cut it with scissors, transfer it to a dish, garnish with parsley leaves and serve.
