Sour herring terrine with vegetables and curry sauce

Submitted by Ann Demeyer, winner of the cooking competition





  1. Blanch the string beans and spring onions.
  2. Take about 5 leaves from the leek (use only the white and light green parts). Blanch these leek leaves.
  3. Dip the cherry tomatoes in boiling water for 5 seconds, immerse them in ice water and then peel them.
  4. Cut them in half and cut off the hard bits. Lightly crush them with a wide knife, so you can easily scrape out the seeds.
  5. Soak the gelatine sheets in cold water.
  6. Heat the fish stock and mix in the gelatine.
  7. Also mix some chopped chives into the stock. Allow to cool slightly.
  8. Cover the terrine with plastic foil.
  9. Then cover with the leek leaves. Make sure the leeks overlap the terrine because the excess of the leeks will be used to close the terrine.
  10. At the bottom, place a row of spring onions.
  11. Add a layer of tomato on top.
  12. Season lightly with some pepper and pour some stock on the layers. Press well.
  13. Continue building by adding the 2 herring fillets.
  14. Put the string beans on top.
  15. Again, place 2 herring fillets and top up with the fish stock.
  16. Next, put a layer of orange tomatoes (again season lightly with pepper) and finish again with a row of spring onions.
  17. Fill the terrine with the stock. Fold the leek flaps so that you can close the terrine nicely.
  18. Put in the fridge for one night or in the freezer for at least 1 hour.


  1. Make a classic mayonnaise.
  2. Add some lemon juice, whipped cream, curry and chives to the mayonnaise.
  3. If the mayonnaise is too firm, dilute with a little water.

To serve

  1. Place a slice of herring terrine in the centre of a plate, decorate with chives flowers.
  2. Drizzle some sauce around it and sprinkle some curry powder around the terrine. Finish with some chives flowers.



For a small terrine: 4 to 6 slices of terrine

  • 1 jar of 4 herring fillets
  • Leek
  • 4 French beans
  • 15 to 20 spring onions
  • 10 orange cherry tomatoes
  • 10 red cherry tomatoes
  • 2 3g sheets of gelatine
  • 3 dl of fish stock
  • Chives
  • Mayonnaise
  • Lemon
  • 0.5 dl of cream
  • Curry
  • Chives
  • Curry powder
  • Chives flowers



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