Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Radish and butter terrine
To serve
Utensils
One loaf tin (approx. 20 cm), brushed with a little oil and lined with cling film
How it's done
Radish and butter terrine
Wash the radishes thoroughly and pat dry. Using the whisk on a mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the radishes and lemon zest. Spread the butter mixture into half of the prepared tin, making sure the radishes are completely covered with butter (see tip). Gently tap the tin on the work surface to knock out any air bubbles. If necessary, push the butter back so that half of the tin is filled with butter. Cover and chill the butter for approx. 4 hrs. or overnight.
To serve
Remove the terrine from the tin, cut into slices, arrange on the bread slices. Sprinkle with fleur de sel.
| Tip: | Instead of using a loaf tin, you can spread the radish and butter mixture lengthwise onto a sheet of baking paper, then roll it up in the baking paper to approx. 10 cm thick. Refrigerate the roll wrapped in the baking paper. |
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