Servings:
4
Prep time:
30
Cooking time:
10
INGREDIENTS
- - 450 g of boiled chickpeas
- - 2 eggs
- - 5 pickled cucumbers
- - 3 tablespoons capers
- - 2 tablespoons pickled onions
- - 3 teaspoons soy sauce
- - 1 tablespoon of mayonnaise
- - 1 handful of parsley
- - Lemon juice
- - Salt
- To cover
- - 3 tablespoons mayonnaise
- - Olives
- - Pickled onion
- - Pickled cucumber
INSTRUCTIONS
- Prepare the boiled eggs. Desalt and chop the capers, then grate or reduce in julienne the cucumbers, well drained from the vinegar.
- Gather the boiled eggs in the blender, together with the chickpeas, capers, gherkins, onions, parsley, mayonnaise, soy sauce and a bit of lemon juice, then whisk until You have a not too smooth paste. Alternatively, you can crush the beans and eggs with a potato masher or food mill, then incorporate to the mixture all the other ingredients. Eventually check for salt and add more lemon juice, according to the personal taste.
- Place the terrine of chickpeas in a large serving dish giving it the shape of a stylized fish. Sprinkle with mayonnaise and garnish with olives, gherkins, onions, or other items to taste. Serve cold or at room temperature, making it stand for an hour or more so that the flavors can blend better.
