Recipes Terrine

Layered shallot salsa terrine


  • 1 slice TRENDITION Pickanterie of 150 grams
  • 1 slice of Chimay Grand Classique cheese (or young cheese)
  • 3 piquillo peppers (or red peppers)

For the salsa

  • 1 large shallot
  • 4 cherry tomatoes
  • fresh thyme sprigs
  • 1 clove of garlic, pressed
  • 1 tablespoon Spanish olive oil


  • Cut the slices TRENDITION Pickanterie in seven equal strips.
  • Do the same with the cheese and the piquillo peppers.
  • Prepare the salsa by briefly simmering all the ingredients in the olive oil.


  • Layer the different strips and form the terrine.
  • Present the salsa beside the terrine.

Products with this recipe

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3550 Heusden Zolder

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