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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...

Port Wine Caramelized Pearl Onions

These little onions are perfect alongside red meats, beef, or pork. The sweetness from the sugar paired with the rich aroma of Port wine makes them truly special.

Ingredients

  • 1 kg pearl onions.
  • 200 g sugar.
  • 100 g butter.
  • 200 ml Port wine.

Preparation

Start by placing the onions, still in their skins, in a pot of cold water. Bring it to a boil and let them cook for 10 minutes. Drain the water and let them cool down just enough to handle. Now peel them...

Put the peeled onions in a deep skillet with the butter and sugar. Once they start to caramelize and turn golden, pour in the Port wine. Let everything simmer gently for another 20 minutes over low heat...

      Serve them hot right next to your meat, spooning that glossy sauce over everything.
    Enjoy!

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