Dietary terrine for the holiday table

1. Stage

Cut the champignons into slices. Finely chop onions. Grate carrots. Sauté onion in heated olive oil until transparent. Add carrots and mushrooms, cook over a high heat, stirring constantly, without overcooking (all the oil should run clear). Remove from the heat and allow to cool.

2. Stage

Combine in the bowl of a blender 150g of chicken breast fillets and mushrooms and onions. Grind the mixture until smooth.

3. Stage

To the resulting mass, add the egg, season with salt, pepper and dry paprika. Mix thoroughly. Place in the refrigerator.

4. Stage

My rabbit was big enough for terrine and stew with vegetables. But rabbit can be replaced with turkey

5. Stage

Cut rabbit fillet and 200g of breast fillet into pieces

6. Stage

And grind in a blender or pass twice through a meat grinder.

7. Stage

150g breast fillet cut into small cubes.

8. Stage

Add chicken cubes, grainy mustard and randomly chopped gherkins to the stuffing. Stir to combine. Add cream to the stuffing and season with nutmeg, thyme, pepper and salt. Knead the mince thoroughly with your hands.

9. Stage

Line the pâté molds with baking paper, leaving an overlap on the sides. Fill the mold 1/3 full with the minced meat.

10. Stage

Place the stuffing on a sheet of nori and roll up. Place the roll on top of the stuffing, slightly sinking it, and use a spoon to "squeeze" the sides of the roll to make the stuffing uneven on the cut.

11. Stage

Place the remaining minced meat.

12. Stage

Cover the stuffing with the dangling ends of the parchment. Bake the terrine in a preheated 180-degree oven for 1 hour or according to the capabilities of your oven.

13. Stage

Cool the terrine, and drain the juice from the terrine. Allow the terrine to cool slightly. Then press down with a weight for at least 10 hours.

14. Stage

Slice the terrine and serve.

15. Stage

Bon appetit!!!