Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white …

It’s a Scandinavian classic dish, thank you Francine for the recipe ???????? You can try it with vodka instead of gin. Many recipes recommend freezing the fish before curing in order to kill any parasites. It makes a stunning party platter if you serve it up appetizer style. For …

Easier than you think  and really delicious! Many thanks Nicole for your recipe.

It’s  is easy to prepare, really impressive and elegant as a starter.

This terrine’s taste is lovely and fresh. It is a great dish for vegetarian.

Very tasty and really delicious. Enjoy it warm or cold.

Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.