Terrine

A terrine is a pâté or meat, fish, or vegetable mixture that has been cooked and served in a rectangular or oval earthenware mold. Traditionally, the terrine, both the dish and the mold, had straight sides and a lid, though modern versions may lack the lid. The term often refers to the finished dish itself, characterized by a coarse, textured consistency, distinct from smooth pâtés or mousses. It can be served cold or at room temperature as an appetizer or a light meal. Terrines showcase various flavors, textures and combinations.

Terrine meaning with examples

• Chef Antoine meticulously layered the duck terrine with pistachios, creating a beautiful mosaic. He then chilled it overnight before slicing and serving it with crusty bread and cornichons. This classic French appetizer was the highlight of the meal. The savory notes of the duck were perfectly balanced by the sweet and tangy accompaniments.
• At the charcuterie shop, the artisan displayed a vibrant vegetable terrine. It consisted of layers of roasted bell peppers, zucchini, and eggplant, bound together with a light herb-infused gelatin. Each slice presented a colorful, flavorful medley. The vegetarian terrine provided a refreshing alternative to the meat-based options.
• The cookbook featured an elaborate recipe for a salmon terrine, enriched with dill and lemon. The process involved careful layering of the fish with cream cheese and herbs. This delicate terrine was best enjoyed chilled, as its texture would soften otherwise. The preparation of the salmon was an interesting process.
• During the holiday season, the caterer prepared a festive game terrine. The rich, savory mixture of wild game and herbs was pressed into the terrine and allowed to set. Guests would often enjoy the terrine served on crackers with fig jam and a selection of seasonal cheeses. The game terrine had a robust and earthy flavor.