Chicken And Tuna Terrine Recipe
Chicken And Tuna Terrine is a well flavored dish that is perfect for your dinner parties or even an informal get together at home. I am sure you will get hooked to this Chicken And Tuna Terrine recipe.
Ingredients
| White bread slice | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 whole chicken breast, skinned, boned and cut into chunks (about 10 ounces boned) | ||
| 1 314 ounce can tuna, well drained | ||
| 1 1 ounce can anchovy fillets, drained | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Egg | 1 | |
| Capers | 1 Tablespoon, drained, rinsed | |
| Onion | 1/2 , diced | |
| Garlic | 1 Clove (5gm), minced | |
| Juice and peel of 1 lemon | ||
| Lemon slices and sliced black olives (garnish) | ||
Directions
Preheat oven to 350°F.
Combine bread and milk in small bowl and let soak 5 minutes.
Squeeze bread dry; discard milk.
Transfer bread to processor or blender.
Add chicken, tuna, 2 anchovy fillets, parsley, egg, capers, onion, garlic, lemon juice and peel and mix until smooth, scraping down sides of container several times (if using blender, puree mixture in batches).
Butter 6 x 3 x 21/4 inch loaf pan.
Arrange remaining anchovies in lattice pattern in bottom.
Spoon tuna mixture into pan, smoothing top.
Set in another pan containing 1 inch boiling water.
Bake until set, 40 to 50 minutes.
Remove terrine from water bath and let cool.
Drain any liquid from terrine.
Wrap in foil and refrigerate overnight.
Unmold onto platter and garnish with lemon and olives.
Combine bread and milk in small bowl and let soak 5 minutes.
Squeeze bread dry; discard milk.
Transfer bread to processor or blender.
Add chicken, tuna, 2 anchovy fillets, parsley, egg, capers, onion, garlic, lemon juice and peel and mix until smooth, scraping down sides of container several times (if using blender, puree mixture in batches).
Butter 6 x 3 x 21/4 inch loaf pan.
Arrange remaining anchovies in lattice pattern in bottom.
Spoon tuna mixture into pan, smoothing top.
Set in another pan containing 1 inch boiling water.
Bake until set, 40 to 50 minutes.
Remove terrine from water bath and let cool.
Drain any liquid from terrine.
Wrap in foil and refrigerate overnight.
Unmold onto platter and garnish with lemon and olives.
Chef
