Zucchini terrine with seaweed vinaigrette

Zucchini terrine with seaweed vinaigrette

by | Jan 16, 2026 | Recipes

Zucchini terrine with seaweed vinaigrette

Chef Alexandra Beauvais shares her recipe for zucchini terrine with seaweed sauce.

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1 hour

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Recipe for 4 people

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Entrée

🥒 Ingredients:

✔️ 800 g zucchini 

✔️ 1 onion 

✔️ A few sprigs of chives

✔️ 6 eggs

✔️ 200 g heavy cream (or plant-based substitute)

✔️ 1 heaped tablespoon potato starch 

✔️ 1 generous pinch of nutmeg

✔️ ½ tsp. spices (such as curry)

✔️ 1 level tablespoon of flaked seaweed

✔️ 5 tbsp olive oil

✔️ 2 tbsp cider vinegar

✔️ 1 tsp seaweed mustard

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Line the inside of a cake pan with parchment paper.
  2. Preheat the oven to 150°C (gas mark 5).
  3. Wash the zucchini thoroughly.
  4. Peel and finely chop the onion.
  5. Grate the zucchini.
  6. Chop the chives.
  7. Pour a drizzle of olive oil into a frying pan, add the zucchini, and cook over low heat for 2 minutes.
  8. Break the eggs into a bowl and beat them into an omelet.
  9. Mix the cornstarch with a little crème fraîche and a dash of water.  
  10. Pour over the eggs. Add the rest of the cream, chives, curry powder, nutmeg, and season with fleur de sel and pepper.
  11. Mix well and add the zucchini. Pour into the cake pan, spreading the zucchini evenly.
  12. Heat water for the bain-marie.
  13. Place the baking tray in the oven, place the terrine on top, then pour the hot water into the bottom of the baking tray. Bake for 40 to 45 minutes.
  14. Remove from the oven, leave to rest and chill.
  15. Serve with the seaweed vinaigrette.

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35 minutes

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Recipe for 4 people

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Dish

🥧 Ingredients:

✔️ 320 g sorrel

✔️ 4 salmon steaks

✔️ 40 g butter

✔️ 15 cl soy cream

✔️ 4 tablespoons dry white wine

✔️ 2 shallots

✔️ 2 tablespoons oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

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Cream cheese verrines with redcurrant coulis

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30 minutes

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Recipe for 6 people

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Dessert

🥧 Ingredients:

✔️ 500 g redcurrants

✔️ 180 g cream cheese

✔️ 45 g sugar

👨‍🍳 Preparation:

  1. Rinse the redcurrants and pour them into a saucepan.
  2. Pour in ½ cup of water and bring to a boil.
  3. Reduce to a low heat while stirring for about 5 minutes. 
  4. Strain through a sieve to collect the fruit juice.
  5. Pour 200 ml of the juice back into the saucepan. Add the sugar to the mixture. Simmer for 5 minutes, then leave to cool.
  6. Mix the fromage blanc with the rest of the coulis and set aside in a cool place.
  7. Before serving, pour the coulis into the bottom of the glasses, then add the fromage blanc mixed with the coulis on top. For decoration, you can add a few redcurrant clusters and mint leaves.

Download the FREE seasonal fruit and vegetable calendar.

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20 minutes

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Recipe for 1 person

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Breakfast

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✔️ 1 nectarine

✔️ 2 tablespoons granola

✔️ 125 g plant-based yogurt

✔️ 1 teaspoon chia seeds

✔️ 1 teaspoon sunflower seeds

👨‍🍳 Preparation:

  1. Wash and slice the nectarine.
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Download the FREE seasonal fruit and vegetable calendar.

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20 minutes

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Recipe for 1 person

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Dish

🥑 Ingredients:

✔️ 40 g whole grain quinoa

✔️ 3 tablespoons cooked chickpeas

✔️ 1 shallot

✔️ 1 avocado

✔️ 1 carrot

✔️ 1 tomato

✔️ 1 handful of lamb's lettuce

✔️ Wheat germ

✔️ Pumpkin seeds

✔️ 2 tablespoons plain yogurt

✔️ Lemon juice

✔️ Cilantro

✔️ Sesame paste

👨‍🍳 Preparation:

  1. Peel and chop the shallot, then sauté it in olive oil. Add the quinoa and cook for about 2 minutes until golden brown. Add twice the volume of water and cook, covered, for 10 minutes.
  2. Wash and prepare the vegetables as desired (cubes, sticks, strips, etc.).
  3. Once the quinoa is cooked, pour it into a bowl. Arrange the chickpeas and vegetables on top.
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Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Mango and lime sorbet

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Jan

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Jan

Orange upside-down cake is a great alternative to store-bought cookies. It is made with healthy, natural ingredients that have been chosen for their attractive nutritional values.

Take control of your diet with Shido.

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