Terrines are traditional French dishes, usually prepared with meat like pork and venison, and served either cold or at room temperature. Terrines are often prepared in loaf shapes, but it’s not restricted to this shape. Fish terrines can be shaped in a dish to resemble the shape of a fish and individual terrines can be prepared in ramekins.
It used to be quite popular to serve terrines as starters with either savoury biscuits or a bread selection. It’s usually quite rich, so small portions are perfect and therefore is makes for an excellent starter.
I made a rich and tasty grilled courgette terrine with tomato pesto. It looked quite impressive with cucumber ribbons draped around the outside and the flavours are perfect for summer evening feasting. Apart from grilled courgettes, other vegetables can also be grilled or even blanched and layered in the terrine. I added chopped parsley to the cream cheese and mascarpone mixture that just gently flavours the entire dish.
Serve this terrine with a green salad and a glass of Chardonnay and you have the perfect light lunch!