I made variations of this spring terrine each year, because I like it a lot. It’s inspired from a meaty Romanian dish, but it’s vegetarian, healthier, and with less fat comparing to the traditional recipe. I’ve shared this recipe four years ago, but I’ve updated it now, including by adding a new picture. I took advantage and made a few changes to the recipe too.
I’ve used breadcrumbs on top. Without them the spring terrine would have been gluten free. So, if you want to make this recipe gluten free, you can change the breadcrumbs with rice flour. It works just as good with either flour or breadcrumbs. As for the flour, I mentioned rice flour in the recipe, but, obviously, you can use any type of flour, including plain white flour. I did not mention how much spices I put in the terrine because it’s a matter of taste, add according to your personal preference. I would suggest using only Mediterranean herbs though, as it’s a light, fresh, spring-time recipe and these kind of herbs work better. If you want to add fresh herbs instead of dry, make sure you are adding an extra spoon of flour, or the mixture might turn out too wet.
Ingredients for 8 servings of spring terrine:
– 500g soy mince
– 1 can of plum tomatoes
– 2 bunches of spring onions
– 3 medium free range eggs
– 4 spoons of oil
– 3 spoons of rice flour
– salt, pepper
– sweet chilli flakes
– dried basil, dill, oregano
– 4-5 tsp of golden breadcrumbs
Wash and chop the spring onions. Blitz the plum tomatoes in a food processor for half of minute, so it becomes a sauce. In a large bowl, put the mince, the tomato sauce, the onions, add the spices and 3 eggs. Add the oil and the 3 spoons of rice flour and mix. If the mixture is too thick, add another egg. But if you feel the mixture is too wet, add another big spoon of flour. The mixture should hold its shape.
Pre-heat the oven at 180C or 160C fan. Tip the mixture into an oiled baking tray and sprinkle the breadcrumbs on top. Put it in the oven and bake it for an hour. The terrine can be served cold or warm, according to your taste. Make sure you turn the tray half way through the baking time, so it cooks evenly. You can check after 50 minutes to see if the terrine is baked or if it still needs the last 10 minutes in the oven.
The terrine can be made in advance and be kept in the fridge overnight, to be baked on the following day.
Have you ever had something similar to my spring terrine?