Yoghurt terrine with shrimp recipe

Yoghurt Terrine with Shrimp recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for Yoghurt Terrine with Shrimp is a delightful combination of creamy yogurt and succulent shrimp. The terrine is a beautiful layered dish that is both visually appealing and delicious. With its refreshing flavors and elegant presentation, it is perfect for a special occasion or as a light summer meal. The tangy yogurt perfectly complements the tender shrimp, creating a harmonious balance of flavors.

Keywords: yoghurt terrine, shrimp recipe, creamy, refreshing, elegant.

Yoghurt terrine with shrimp recipe details

Yoghurt terrine with shrimp recipe, recipe Rating: 4.4
Number of votes:109 

Ingredients

7 leaves	gelatin
250 g	yoghurt
450 g	low fat yoghurt
2 tbsp	dill, finely chopped
2 tsp	lemon juice, freshly pressed
	cayenne pepper
100 ml	absinthe, dry
1 tsp	mustard seeds
	salt and white pepper
200 g	shrimp

Instructions

Soak in one bowl two leaves of gelatin and in another bowl 5 leaves.

Stir together all the yoghurt and the dill. Season with salt, cayenne pepper and lemon juice. In a small saucepan, dissolve the dripping wet 5 gelatin leaves over low heat. Stir in 3 tablespoons of the yoghurt mixture, then combine this with the remaining yoghurt mixture.

Line a shallow casserole dish with cling film and divide half of the mixture at the bottom of the pan. Place into the fridge to set for 20 minutes.

Cook the absinthe with the mustard seeds, salt and pepper for a minute. Remove from heat, strain through a sieve and dissolve in the liquid the remaining 2 gelatin sheets.

Divide the shrimp on the by now set yoghurt mixture. Spoon the absinthe mixture on top and leave to set in the fridge for another 15 minutes. When nearly set, cover with the other half of the yoghurt and dill mixture. Place the terrine into the fridge for at least 3 hours or overnight.

To serve, turn out onto a plate, remove the cling film and cut the terrine into slices.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 12 hrs
Grade of difficulty:
easy
Calories per portion:
n/a