in Germany

Wild garlic terrine with goat cheese

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Ingredients for 4 servings:

  • 1 bunch arugula
  • Salt
  • 6 sheets of white gelatin
  • 200 g sour cream or crème fraîche
  • 400 g goat’s cheese
  • 2 tbsp olive oil
  • 5 tbsp parsley, chopped
  • 6 tbsp wild garlic, chopped
  • pepper
  • lemon juice

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Briefly blanch the arugula leaves in salted water and drain. Line a terrine dish (e.g., a 1-liter loaf pan) with the leaves. Soften the gelatin in cold water and squeeze out the excess liquid. Heat the sour cream until the gelatin dissolves while stirring. Then whisk in the cheese, oil, and herbs. Season the mixture with pepper and a dash of lemon juice, then pour into the terrine dish. Smooth the surface and let the cheese mixture set in the refrigerator for 24 hours. Serve with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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