Cold appetizer-TERINA
A cold appetizer with which I have delighted my dear guests, work colleagues many times on the occasion of birthdays and various celebrations. Many of them at first glance thought it was a cake and they looked at me in amazement when I put it on the table along with cold cuts and other salty snacks so I always make a special mention that it is a salty cold appetizer. Terina that attracts with its appearance and taste, and delights guests ..... so here is a recipe at your request ...
Preparation steps
- Pour water over the gelatine and leave it to swell. Mix yogurt and mayonnaise, put on the fire until boiling, then add the swollen gelatin, remove from the heat, stir until dissolved. Leave the liquid to cool for 10 minutes and thicken a bit.
- Pour enough liquid into the pan (my ideal size is 30x25) to cover the bottom, let it squeeze a bit, I put it in the fridge for 5 minutes, not long because the ingredients have to sink a little, then arrange a row of carrots, a row of liquid, then 5 minutes in refrigerator, a row of cucumbers ...... until you have used up all the ingredients and liquid, provided that the last layer of ingredients must be covered with liquid.
- Leave the terrine in the fridge to squeeze well, preferably overnight and cut the next day without any problems.
Serving
As you can see from my collage all the ingredients are sliced, I tried to slice them as thin as possible especially the eggs but it should not be overdone, especially for the salami it needs to be about 2-3mm thick for a better look. On my pan size, I cooked 3-4 large carrots, 5 eggs, I cut the salami when stacking, and the cucumbers from time to time, according to personal assessment, sometimes remain in excess.
