Surimi terrine with tomato

5 from 1 vote

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Snacks
Servings 8 servings
Calories 320 kcal


  • 50g Comté cheese
  • 4 eggs
  • 200g milk
  • 70g tomato puree
  • 24 sticks of surimi
  • Salt
  • Pepper


  • Preheat the oven to 180°.
  • Put the comté cheese in the thermomix bowl then mix 10 sec/speed 8.
  • Add eggs, milk, tomato purée, salt and pepper then mix 10 sec/speed 4.
  • Transfer the preparation into a silicone cake mold or butter your mold beforehand and line it with parchment paper.
  • Pour a good centimeter of egg cream into the bottom of the mold.
  • Arrange the first layer of surimi sticks (9).
  • Cover them with egg cream.
  • Make another layer of surimi (6) by placing them in the interstices of the first layer. Cover them with egg cream.
  • Arrange a final layer of surimi (9). Pour the rest of the egg cream.
  • Place the mold in a hot water bath. Put in the oven for 50min at 180°C.
  • As soon as the surface begins to color, lower the oven temperature to 175°C.
  • Wait until the terrine has completely cooled before turning it out onto a serving platter and refrigerating for 1 hour before serving.

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