Prepared in advance, allowed to set and ready to serve at a moment's notice, terrine should be part of every chef's repertoire. Chef Dorsey's artful Beet, Goat Cheese & Fennel Pollen Terrine plays on the classic pairing of fresh roasted beets and tangy goat cheese. The addition of fennel pollen, hickory smoked salt, ground black pepper and lemon zest deepens the flavor profile. The visual effect of this recipe will make it a conversation piece and its deceptively simple preparation will make it one of your entertaining standards.
Recipe courtesy of Chef JENNY DORSEY, Executive Chef / Owner - Studio ATAO