Christmas Terrine

Christmas Terrine

This simple terrine is all about mixing and hardening. Yet it still looks and tastes great! Great for the holidays, guests or parties.

Ingredients: 1 pound cake pan (18 cm)

Canned tuna
2 (160 g)
Sliced ham
80 g
Cherry tomatoes
Heavy cream
200 ml
Lemon juice
1/2 tablespoon
to taste
White pepper
to taste
●Powdered gelatin
10 g
●Hot water
6 tablespoons
For the sauce:
2 tablespoons
1 tablespoon
Plain yogurt
1 tablespoon
Grated garlic (optional)
a small amount


1. Boil the okra and asparagus and cut into thin round slices. Dice ham and cherry tomatoes into 1 cm cubes. Drain oil from the canned tuna.
2. Add heavy cream and lemon juice into the ingredients from Step 1. Season with salt and white pepper. Dissolve gelatin in hot water (approx. 80C/176F) and mix in.
3. Line a pound cake tin with parchment paper. Pour in the terrine mixture. Chill in the fridge to harden.
4. When hardened, slice into preferred thickness and serve.
5. Enjoy with the sauce. If the heavy cream is 42% fat, it improves the flavor of the ingredients. You can also enjoy the rich flavor and fragrance of the cream.

Story Behind this Recipe

I wanted to make a Christmas colored terrine with vivid colors of red and green.