Homemade Egg Terrine with Kabanos
Vajíčková tlačenka is a wonderful cold dish for any occasion. Boiled eggs, mayonnaise, kabanos and pickled vegetables are bound together with gelatine and left to set in the fridge. Serve it sliced with a bread roll or a baguette.
Total: 45 min
Servings: 8
Method
01.
Drain the Moravanka and set the brine aside, as you will use it with the gelatine. Cut all the ingredients into small cubes, including the vegetables from the Moravanka. Season the mixture with salt and pepper and stir in the mayonnaise.
02.
Cook the gelatine according to the packet instructions, this time together with the brine from the Moravanka. Once it has cooled slightly, pour the gelatine brine over all the ingredients and stir it in. Pour the mixture into a prepared mould, a saddle of venison mould or similar, lined with cling film or a plastic bag, and leave it to set in the fridge for about 2–3 hours; it is even better the next day.
03.
Serve the terrine sliced, with a bread roll, a baguette or whatever you fancy (leave a chilli pepper in for the gourmets).
04.
If you have the original egg gelatine (not the cake one), use 2 dl of water and the brine from the Moravanka and simmer it gently for about 5 minutes, stirring constantly.
