Cheese terrine

Ingredients

Directions

1. 1

   Cut the camembert into small cubes. Mix with cream cheese. Season with salt and pepper and divide into three equal portions. Wash parsley, dab dry, pluck leaves from the stalk and chop finely.

2. 2

   Put 1 tablespoon aside. Stir the remaining parsley into a portion of cream cheese mixture. Mix the second portion with 1 teaspoon of paprika. Coarsely chop the walnut kernels and mix into the remaining cheese mixture.

3. 3

   Line a box mould (20 cm length/ 1 litre capacity) with foil. Debark Gouda cheese and line the mould with it. Put parsley cream cheese mixture into the mould and cover with cheese slices. Pour paprika cream cheese over it.

4. 4

   Cover with cheese slices again. Then pour the walnut cream cheese mixture into the mould. Finally cover with cheese slices. Cover with cling film and leave to set overnight in the fridge.

5. 5

   To garnish, peel the onions and cut them into rings. Roll 1/3 of them in the remaining parsley and 1/3 in paprika powder. Turn out the terrine from the tin and arrange on a plate. Serve with onion rings and garnish as desired with lettuce leaves, parsley and tomato quarters.

6. 6

   Results in about 10 slices.