Beer Flavored Maties Strawberry Terrine

A 25cm terrine is enough for about 10 servings.

Cut the herring fillets lengthwise into three pieces of the same width. Put the middle parts – where the bones are – aside. Sauté the sauce onions (1) in oil until soft. Add the herring pieces (middle parts) put aside, extinguish with beer. Reduce over low heat, then strain through a fine sieve.

Briefly heat crem fraiche with horseradish, let well squeezed gelatine melt in it, add onion-herring puree, crushed earth apple and parsley. Cover the terrine dish with cling film. Spread 1/3 of the blanched potato slices evenly on the bottom of the mold. Top with half of the herring fillets and herring purée. Top with half of the cornichons, apple juliennes and onionettes. Continue in this manner until all ingredients are used, finishing with a layer of potato slices. Leave the terrine to cool for four hours with the lid closed.

For the sauce, season the cream with salt, chives, juice of one lemon and freshly ground pepper. Cut the terrine into slices and serve with the sauce.

Our tip: Fresh chives are much more aromatic than dried ones!

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