• Recipes

Seafood terrine with chlorella

Serves 6 – 30 minutes


– 25 cm cake tin (approx.) and baking paper
– 8 carrots
– 3 parsnips
– 3 broccoli florets
– 4 eggs
– 40 cl cream
– salt, pepper, Espelette peppers
– 1 teaspoon chlorella powder


– Steam the prepared vegetables. The carrots should be cut lengthwise, and the broccoli separated into florets. The vegetables should remain slightly firm.
Prepare the mixture: whisk the eggs, add the cream, salt, pepper, a dash of Espelette pepper and the Chlorella.
Place the baking paper in a cake tin to make it easier to remove the terrine from the tin.
Pour a little of the mixture into the bottom of the tin, then arrange the vegetables so that the cross-section of the terrine is harmonious in color. Pour in the rest of the mixture, which should finish filling the mold. Fold back the baking paper and bake in a bain-marie for around 50 minutes.
Don’t remove the terrine from the mould until it has cooled down.
Prepare the terrine the day before and serve with mayonnaise or Greek yoghurt, seasoned with salt and pepper and a little mustard.

Note from the eChlorial team
We would like to stress that the people interviewed or who testify on our blog do so in all sincerity without any conflict of interest.


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