Colorful Vegetable Pot Terrine on Vogerlsalad

For the vegetable pot terrine, wash, clean and chop the vegetables. Finely chop the ham. Clean the chives and cut into fine rolls.

Soak gelatine in cold water. Stir lemon juice, sour cream, chives, diced vegetables and ham into curd cheese, season with salt, pepper, crushed garlic cloves and mustard to taste. Squeeze the gelatine, dissolve in a little hot water and stir into the curd mixture quickly. Finally, gently fold in the whipped cream.

Wash the carrots and cut lengthwise into thin slices using a slicing machine. Blanch carrot slices briefly in salted water, rinse with cold water and drain.

Line terrine dish lined with plastic wrap with carrot strips, pour in mixture and smooth out. Place the terrine in the refrigerator overnight to set. Before serving, turn out of the mold, remove the foil and cut into slices of equal thickness. Serve the vegetable pot terrine with Vogerlsalat and a few drops of balsamic vinegar.

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