Vegetable Terrine

Ingredients

• 1 small firm zucchini
• 6 sheets of white gelatin
• 2 tbsp chopped chives
• 1 tbsp dill (chopped)
• 1 tbsp parsley (chopped)
• 450 g sour cream
• 2 tsp horseradish (fresh or jarred)
• 2 tsp lemon juice
• 1 yellow bell pepper
• 2 tbsp white wine vinegar
• 1 tbsp oil
• Salt
• pepper (ground)
• 4 small mold cups (about 150 ml each)

Instructions

1. 1.

   Wash, dry, and cut off about 50 g of the zucchini. Grate finely on a vegetable grater, lightly salt and pepper.

2. 2.

   Soak gelatin in cold water. Whisk sour cream until smooth.

3. 3.

   Gently melt gelatin in a small pot over low heat, stir in some sour cream, then mix into remaining sour cream. Fold in grated zucchini and herbs. Season with horseradish, salt, pepper, and lemon juice.

4. 4.

   Rinse mold cups with cold water and fill with herb mixture. Cover and refrigerate for 3 hours (or overnight).

5. 5.

   For serving, wash, halve, and clean the bell pepper. Dice remaining zucchini very small. Mix vinegar with a touch of salt, pepper, and oil to make a dressing; toss vegetable cubes in it.

6. 6.

   Serve by pouring the terrine onto plates and garnishing with extra herbs. Arrange surrounding vegetable tartare around the terrine.