Beef and horseradish terrine (but turned out to be more of a pate!)

Another recipe from 2013 that I never got around to publishing. It didn’t totally work, but mostly because I didn’t follow the recipe – funny that.

– Corned beef is not the same in the UK as in this US recipe – so I used sliced roast beef, which is more firm and therefore harder to cut.
– Prepared horseradish is hard to find (I know of one company that regularly sells it) so I used sauce, making the centre more gooey.
Taking the above in to account, it didn’t cut well. But it looked and tasted pretty good.

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