Terrine with Green Pepper by Nicolas Vahé: A Scandinavian Statement on the Table

Looking for a dish that effortlessly combines elegance and pure flavor? Meet the green pepper terrine from Nicolas Vahé – the perfect example of Scandinavian simplicity with a French twist. This dish is not only a feast for the eyes, but also wins over every food lover at the table. Whether you’re planning an intimate brunch or an elaborate drinks party, this terrine turns every moment into a celebration.

Why choose a green pepper terrine?

Terrines are making a comeback and easily bring the ‘wow factor’ to your home. They are:

• Can be prepared ahead: ideal for guests!
• Full of flavor thanks to the special green pepper
• Stylish to serve at brunch, drinks, or dinner
• Perfect to pair with crusty bread and a fresh salad

What’s more, the organic green pepper from Nicolas Vahé adds a unique spiciness that will surprise your guests.

Scandinavian simplicity, French finesse

Think of Scandinavian design: minimalist, functional, and always with a twist. You’ll taste that in this dish as well. Thanks to high-quality ingredients like the French sea salt from Het Adres and the renowned green pepper from Nicolas Vahé, this terrine instantly brings you into the atmosphere of a stylish Norwegian gathering or a French picnic.

Recipe: Green Pepper Terrine

Ingredients

• 500 g mixed minced meat (beef & pork)
• 100 g bacon cubes
• 2 shallots, finely chopped
• 2 cloves of garlic, pressed
• 2 tbsp green pepper from Nicolas Vahé, lightly crushed
• 1 tbsp French sea salt
• 1/2 tbsp black pepper from Nicolas Vahé
• 2 tbsp parsley, finely chopped
• 3 eggs
• 125 ml heavy cream
• 1 tbsp cognac (optional, for extra depth)
• Extra: bacon slices to line the terrine mold

Preparation

1. Preheat the oven to 180°C and line a terrine mold with bacon slices.
2. Sauté the shallot and garlic in a frying pan until soft, then let cool.
3. Place the minced meat, bacon cubes, shallot, garlic, green pepper, sea salt, black pepper, parsley, eggs, and cream (and cognac) in a bowl. Mix well.
4. Fill the terrine mold with the meat mixture. Press down firmly and fold the bacon over the top. Cover with aluminum foil.
5. Place the terrine mold in a baking dish with hot water (au bain-marie). Bake for 60-75 minutes or until the terrine is set.
6. Let cool, preferably overnight in the fridge so the flavors can develop.

Serve & combine

Let the terrine come to room temperature and cut into beautiful slices. Delicious with:

• Crunchy sourdough bread or a fresh baguette
• Fresh salad with arugula and vinaigrette
• A good chutney or coarse mustard
• Small pickles (cornichons) for a refreshing bite

Taste Scandinavia at Het Adres

Discover the complete Nicolas Vahé collection in our webshop – from green pepper to surprising spice mixes. Give your drinks table that special twist, right at home!

FAQ: Frequently asked questions about green pepper terrine

• How long does terrine keep in the fridge?
  Well covered, your terrine will stay fresh in the fridge for 4 to 5 days.
• Can I make a terrine without an oven?
  Traditionally, a terrine is prepared in the oven for the right texture. Without an oven, it’s not recommended!
• What can I use instead of green peppercorns?
  You could use black pepper or mild chili flakes, but you’ll miss out on the unique flavor of green pepper.

Feeling inspired to make this terrine? Discover all the essentials in our Nicolas Vahé collection.