Line a loaf pan with plastic wrap, using enough that there is an overhang for easy release later on. Set aside.

In a large bowl, mix all of the ingredients thoroughly using a heavy wooden spoon. Pour the mixture into the prepared loaf pan and smooth out the top. Cover with plastic wrap and foil and place in the freezer for at least 4 hours or up to a week.

Once completely frozen solid, remove the terrine from the freezer. Release it from the loaf pan using the plastic wrap overhang, and flip it upside down onto a cutting board. Using a very sharp knife that has been dipped in hot water, cut 1 inch thick slices, dipping the knife in hot water before each slice.

Serve immediately.