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Cold Salmon and Ratatouille Terrine

A cold terrine for dinner! Details Cost: €0.90 Preparation time: 60 minutes Ingredients for a mold 30cm long x 10cm wide x 7cm high 10 servings 300g sandwich bread, crusts removed. 200g sliced smoked salmon. 2 roasted eggplants. 50g cooked ham. 300g ratatouille. 150g tuna in oil. 200ml heavy cream. 4 tablespoons mayonnaise. 2 sheets unflavored gelatin. salt. pepper. for the ratatouille 1 eggplant. 1/2 onion. 1/2 zucchini. 1 red bell pepper. 2 ripe tomatoes. salt. extra virgin olive oil. 1 teaspoon sugar. Preparation Make the ratatouille first — if you need the recipe, you can find it here . Puree the ratatouille and crumble the tuna. Blend the roasted eggplants together with the cooked ham, salt, oil, and pepper until smooth. Oil a long terrine mold and line it with parchment paper. Lay slices of bread across the bottom so it's completely covered. Using a pastry brush, soak the bread with heavy cream. Spread a layer of the pureed ratat...

Fresh Marinated Salmon with Onion and Parsley



This works beautifully alongside a fresh salad or as part of an appetizer spread with some good toasted bread.






Ingredients

  • 2 boneless salmon fillets.
  • 3 cups of salt.
  • 1.5 cups of sugar.
  • 1 spring onion.
  • 1 clove of garlic.
  • extra virgin olive oil.
  • freshly ground black pepper.
  • 1 tablespoon of lemon juice.
  • chopped parsley.
  • a pinch of herbes de Provence.

Preparation

Start by placing the fish — cleaned and free of bones — skin-side down in a glass dish. If you have one, set it on a small rack so the liquid can drain away properly.
Mix the salt and sugar together, then cover the salmon completely with this mixture.
Tuck it into the fridge and let it cure for a full 24 hours.
Once the time is up, rinse the fish thoroughly under cold water and pat it completely dry — you don't want any moisture lingering. Slice it into thin fillets and arrange them back in a clean glass dish, skin-side down. Keeping the skin on helps preserve the salmon for several days.
Finely chop the spring onion, parsley, and garlic, then scatter them over the fillets. Add the herbes de Provence, a squeeze of lemon juice, and a good grind of black pepper. Pour enough olive oil over everything to cover the fish, then seal the dish and keep it in the fridge. It'll stay good for about ten days this way.
When you're ready to serve, bring it to the table in its own fragrant oil.

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