Rødbedeterrine with Horseradish and dill

Ingredients for Rødbedeterrine with Horseradish and dill

Instructions for Rødbedeterrine with Horseradish and dill

To prepare the Rødbedeterrine with Horseradish and dill recipe, please follow these instructions:

Boil brine from smoked meat gives a very special refined flavor to them. Of course you can do rødbeden of another good pottage, and also on a vegetable broth. Røgsmagen can come from smoked oil, but use it with care, a few drops between the layers is enough.

Got all them except a few pieces in the oven at 150 degrees. There shall they be until baked through, it can vary greatly depending on how long it takes what type furnace you have, so it should be taken a little on gerfühl. Maybe an hour.

Set cookie sheet on the fire and add the thyme and scalotteløg, set it to simmer until it is cooked into the half.

Set the 10 sheets gelatin soaked in 2 cups cold water.

Them are tender when touched Peal and cut into slices approximately 1 cm.

The last RAW beetroot peeled and grated fine on the grater. Pressure beetroot bog down in a sieve over the finished brine, for it has a deep red/violet color. You can also look in a juice drin pressure.

Serve a rye bread mold with movies so it protrudes approx. 4 cm over the edge.

Cloud husblasen, and melt it with a water that hangs at, over low heat, it goes quickly, whip it carefully out of the bed sheet.

Put beetroot slices as closely as possible on the bottom of the form, sprinkle with chopped dill and horseradish, pour brine on so it just covers. Repeat layers of layers to the mold is filled right up against the table so that the liquid form Gok. gets all holes filled out, and then after to fill it when the edge. Fold the movie over, and set it on ice overnight.

Tips:
The tureen is also fine as stuffed in a sandwich, with thin slices of smoked meat, smoked salmon or smoked cod. In all cases it is titled with a horseradish cream.