Blue Cheese, Hazelnut and Herb Terrine

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Radicchio leaves 58 1/3 g Creamy blue cheese

91 2/3 g Greek strained yogurt

1/3 tb Mayonnaise

1 ts Gelozone

16 2/3 g Toasted ground hazelnuts

2/3 Hard boiled eggs

2 tb Fresh mixed herbs

Parsley Coriander Chives

3/16 ts Paprika

Seasoning

1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin.

2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.

In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil.

3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin.

4 Fold over the radicchio leaves and chill until set. Carefully turn

out of the tin, slice and serve.

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