Celery terrine
6 servings
160 minutes
Celery terrine is an exquisite dish of French cuisine that embodies the sophistication of flavors and richness of textures. The terrine originated in France as a way to prepare baked meat and vegetable appetizers and remains a symbol of gastronomic mastery today. This version combines a crispy crust with a juicy filling of celery, leek, and aromatic minced meat infused with delicate spices and noble red wine that reveals depth of flavor. Coriander and smoked paprika add subtle spicy notes, making the dish rich and expressive. Celery terrine is perfect as an appetizer for a festive table or as a standalone dish accompanied by a glass of dry red wine. It harmoniously blends the softness of the crust, juiciness of the filling, and light spiciness to create an unforgettable taste impression.
1
Prepare all the ingredients.
2
Mix flour, baking powder, a pinch of salt, and dry milk.
- Wheat flour: 500 g
- Baking powder (raising agent): 1 teaspoon
- Milk powder: 50 g
3
In a separate container, mix 2 eggs, butter, and white wine vinegar.
- Chicken egg: 3 pieces
- Butter: 70 g
- White wine vinegar: 1 tablespoon
4
Pour the liquid mixture into the dry and knead a firm dough. Place the dough in the refrigerator for 0.5–1 hour.
5
Wash the white part of the leek and cut it into half rings.
6
Cut the celery into cubes.
7
Heat vegetable oil in a pan and sauté leeks with celery and minced meat.
- Leek: 100 g
- Celery stalk: 250 g
- Ground meat: 50 g
- Vegetable oil: 40 ml
8
Pour wine into the pan, evaporate it, add coriander, smoked paprika, salt, and pepper. Stir, remove from heat, and let it sit for 10 minutes.
- Dry red wine: 200 ml
- Ground coriander: to taste
- Smoked paprika (pimenton): to taste
- Salt: to taste
- Ground black pepper: to taste
9
Roll out the dough to a thickness of 1.5–2 mm and place it in the cake mold so that the edges hang over the sides.
10
Lay a layer of filling, it should be at least one centimeter thick. Cover with another layer of dough on top — its edges should also extend beyond the mold, add more filling, and repeat these layers until there is no space left in the mold.
11
Press the dough against the edges of the mold to stick it, and remove the excess.
12
Brush the top with egg yolk and make cuts in the top layer of the dough. Bake the terrine for about 45 minutes at 165 degrees in convection mode.
- Chicken egg: 3 pieces