Cheese terrine

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 20
  • 75 g Walnut kernels
  • 1 collar Chives
  • 100 g dried tomatoes in oil
  • 800 g lactose-free cream cheese
  • 7-10 Tbsp white pepper
  • 2 TABLESPOONS Tomato paste
  • 7 discs lactose-free Gouda cheese
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp cherry tomatoes
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Chop the walnuts and roast them in a pan without fat. Take them out and let them cool down. Wash the chives, dab dry, put some stalks aside for garnishing, cut the rest into rolls. Put something aside for garnishing. Drain the tomatoes and dice them. Mix 400 g cream cheese with chives and walnuts, season with pepper.

  2. 2

    Mix 400 g cream cheese with tomato paste and tomatoes, also season to taste with pepper. Line a saddle of venison dish (1 litre capacity, alternatively a small box dish) with cling film. Cut off the rind from the gouda slices. Line the mould with 3 slices of cheese, slightly overlapping. Put chive cream into the mould and smooth it down. Halve 2 slices of Gouda and place on top of the cream cheese. Spread with tomato cream cheese. Halve two slices of Gouda and place on top, press on. Wrap the foil around the edges and refrigerate for about 2 hours. Turn out the pâté onto a plate, remove the foil. Dust the pâté with paprika powder.

  3. 3

    Halve 2 slices of Gouda and place on top of the cream cheese. Spread with tomato cream cheese. Halve two slices of Gouda and place on top, press on. Wrap the foil around the edges and refrigerate for about 2 hours. Turn out the pâté onto a plate, remove the foil. Dust the pâté with paprika powder. Garnish with tomatoes and chives set aside. Bread tastes good with it

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
190 kcal
CARBS
2 g
FATS
18 g
PROTEINS
8 g