Terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise

Author Raimundo Elcacho Pueyo


  • Veal snouts
  • Vegetables for broth
  • White wine
  • Vinegar
  • Mustard seeds
  • Purple onion
  • Carrots
  • Turnip
  • Cucumber
  • Anchovies fillets
  • Extra virgin olive oil
  • Eggs
  • Chives
  • Sea salt flakes
  • Pepper


  • Clean and scald the veal snouts, burn with a handheld blowtorch any hair that may remain. Cook in a broth with plenty of vegetables, salt and white wine. Once cooked, strain and press into a terrine mold.
  • Cook the mustard seeds in water and preserver in a solution of salt, vinegar and water.
  • Pickle wedges of purple onion, carrot sticks and cubes of turnip and cucumber. Prepare a traditional mayonnaise with good quality anchovies.


To serve, cut the meat from the terrine mold in same manner as preparing a carpaccio and brush with a reduction of its own juices. Place under a grill for a few seconds to warm. Sprinkle abundantly with fresh chives, sea salt flakes and freshly ground pepper. Place the other ingredients on the carpaccio in a decorative manner.