Romanian Easter terrine with oats and chicken liver. It’s gluten-free and so easy to make!

lamb meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

lamb liver

🥗Healthier: beef liver

💰Cheaper: chicken liver

Chicken liver is more accessible and less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon offers a lower fat option.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal can serve as an egg substitute in baking.

Boil the chicken liver in hot water for 10 minutes, then drain.

Chop the green onions and parsley.

Cut the boiled chicken liver into smaller pieces.

Cut a bulging part of the boiled eggs to fit them better in the terrine.

Grease a 5 by 9 inch bread pan with oil or butter and line with parchment paper.

In a bowl, mix all ingredients except the 5 boiled eggs.

Spoon about one third of the mixture into the baking pan and press it down until compact.

Place the 5 boiled eggs next to each other in the pan, ensuring no spaces between them.

Cover the eggs with the remaining mixture, distributing it evenly.

Bake in a preheated oven at 360°F for 40 to 50 minutes until nicely brown on top.

Let cool in the pan for 15 minutes, then remove and place on a cooling rack.

Refrigerate for a few hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens