Terrine making and using bonding ingredients.

Been a artisan charcutier and banqueting chef ,terrine making is one of my favorite subject , With a little bit of practice and great understanding of the utilisation of your ingredients, I can guarantee you some fantastic results and hours of fun.

The secret lie into the "Bonding ingredient" or the ingredient who will work as a "glue" and allow your terrine to stand firm and be easy to cut.

Extra virgin olive oil for example,if you leave a small bottle of olive oil on the bottom of the fridge overnight,the oil will set in the bottle and you'll have to immerge the bottle in hot water to liquified the oil and extra the oil.That just tell you that if you make a terrine using olive oil and store it in the fridge,it will set!

Mash potato, as another example, set also at cold temperature.I am sure that some of you made some mash one day and kept the left over in the fridge overnight, the following day the cold mash was set.This is not depending only on how much butter ( wich is also a bonding ingredient ) or cream you used making the mash but simply that the starch set at cold temperature.Once again if you use potato into your pressed terrines, it will set.

See bellow a Smoked Mackerel and trout terrine using potato and butter as a bonding ingredient.