Poultry terrine with capers and salsa rosso

Preparation time (without cooling time):

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Ingredients for approx. 12 slices:

  • 400 ml jar of poultry stock
  • Salt, several peppercorns
  • 400 g chicken breast fillet
  • 100 g button mushrooms
  • 1 shallot
  • 2 tbsp capers
  • 2 tbsp butter
  • 1 shot of white wine
  • 200 ml cream
  • 1 pinch of organic lime zest
  • Freshly ground pepper
  • 8 white gelatine sheets
  • 200 g crème fraîche

For the salsa:

  • 80 g cherry tomatoes
  • 4 black olives (pitted)
  • 1 scallion
  • 4 tsp finely chopped herbs (e.g. chervil, lemon balm)
  • 2 tbsp balsamic vinegar
  • 1 tbsp balsamic cream
  • Salt, pepper
  • 6 tbsp olive oil

In addition:

  • Optionally fresh herbs such as lemon balm and chervil to garnish


  1. Bring poultry stock to a boil with salt and peppercorns. Add chicken breasts and let cook in the stock for approx. 15 minutes until done. Allow to cool in the stock.
  2. Wash, clean and finely chop mushrooms. Peel and finely dice shallot. Mince capers. Heat butter. Briefly sauté shallot and mushrooms in the butter. Add white wine and reduce on a high heat. Pour in 100 ml of cream and let thicken slightly. Stir in lime zest and season with salt and pepper. Let cool.
  3. Soak gelatine for at least 5 minutes in cold water. Dice chicken breasts. Purée in an electric mincer in small amounts with 100 ml of poultry stock (sieved) and the remaining cream. Stir in crème fraîche. Heat 3-4 tbsp of the poultry stock. Squeeze out gelatine and dissolve in the poultry stock. Quickly mix into the poultry forcemeat. Season with salt and pepper. Finally, stir in the mushroom and caper mixture.
  4. Line a square baking tin with plastic wrap. Fill with poultry forcemeat and chill for 3-4 hours in the refrigerator. 
  5. Rinse and finely dice tomatoes, removing the seeds. Finely dice olives. Clean, rinse and very finely chop scallion. Mix vinegar with balsamic cream, salt, pepper and olive oil. Stir in tomatoes, olives, scallion and herbs.
  6. Unmould poultry terrine, slice and arrange with salsa. Optionally garnish with a bouquet of fresh herbs.

Click here for more information on cooking and baking with gelatine.

Nutritional values per serving approx.:

  • Calories:  223
  • Joules: 932
  • Protein: 10.1 g
  • Fat: 19.2 g
  • Carbohydrates: 2 g

Capers: small, but very nice

Terrines have been a delicacy savoured by connoisseurs since time immemorial. Literary sources document that they enjoyed special status in Greek cuisine as early as in the year 500 before Christ. Over the course of time, terrine recipes became ever more sophisticated and varied. Most of the basic recipes for the terrines we still know of today were created in the 16th and 17th centuries. Their primary ingredients are fresh fish and poultry as well as vegetables and herbs. A very special ingredient is the caper. Its distinctive and intense flavour enhances many terrines.       


Capers are part of the caper family and are the pickled buds of the caper bush. These are harvested before they can even bloom. In the spring, the buds are laboriously picked by hand even before the sun rises and first dried in a shady place. In their raw form, the buds taste very bitter. They only become edible after they have been pickled in vinegar, oil or brine. This form of preservation allows the buds to develop their characteristic tangy but spicy flavour. Ranging in colour from bluish-green to olive, the size of the closed buds has become accepted as the standard for grading their quality. Basically: the smaller the bud, the finer and better its flavour and quality.

Capers can often be found in Mediterranean cuisine, where they are used as naturally as salt and pepper. Most common are the buds pickled in brine. These, however, need to be rinsed with water before use. If not, their flavour may be too intense and the dish may quickly become too salty. When used in warm dishes, capers should always be added at the end of the cooking time, since their flavour may otherwise inadvertently be changed. Vitello Tonnato is the name of one of the best known caper dishes, but also rémoulades, salsas or salads can be seasoned with the slightly sharp but spicy little balls.
Combined with delicate poultry and mushrooms, they transform this terrine into a tasty starter with a nicely rounded flavour.


Lots of success in giving it a try and bon appétit!