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Egg And Cucumber Terrine

This light terrine can be made in individual moulds or set in a loaf tin, then sliced. It makes an attractive first course, especially when decorated with a little cress or slices of cucumber.

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1 tablespoon powdered gelatine (1 envelope)
250 g plain yogurt
2 tablespoons ready made mayonnaise
Juice of 1 lemon
Salt and pepper to taste
Dash of Tabasco sauce
5 eggs, hard boiled
1 large cucumber
Sliced cucumber to serve


Serves: 6


Dissolve the gelatine in 3 tablespoons of very hot water in a small saucepan. (Always add the gelatine powder to the liquid, never the other way around.) Stir vigorously and allow to stand for 1-2 minutes, then, if not completely dissolved, place over very low heat for a few seconds and stir. Do not allow the liquid to boil. Once it is transparent and runny, allow it to cool.

Mix together the yogurt, mayonnaise and lemon juice and season with salt and pepper to taste. Add a dash of Tabasco sauce (taking care not to make the mixture too hot), then stir in the dissolved gelatine.

Peel and chop the hard boiled eggs and dice the cucumber finely. Place these in a bowl and carefully fold in the liquid mixture.

Divide the terrine mixture into 6 and spoon into oiled 150 ml oval dariole moulds, or into an 800 ml loaf tin. Chill thoroughly for several hours.

Once the terrine has set, slide a sharp, heated knife around the edges of the terrine to loosen it from the mould. Turn out on to individual plates if using the dariole moulds, or on to a serving dish if using the loaf tin. Serve with the cucumber slices or a green salad.

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