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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...

Mini Timbales of Marinated Tuna Filled with Salmon


ingredients

for 6 timbales
  • 150g tuna, skinless and boneless, in one piece.
  • two tablespoons white wine vinegar.
  • salt.
  • freshly ground black pepper.
  • two tablespoons extra virgin olive oil.

for the filling:

  • 80g cream cheese (Philadelphia style).
  • 40g smoked salmon.
  • freshly ground black pepper.
  • chopped parsley leaves.

preparation:

Pop the tuna into the freezer until it just starts to firm up - this makes it much easier to slice it paper-thin.
While that's happening, mix together the finely chopped smoked salmon and parsley with the cream cheese, a pinch of salt, and a good grinding of black pepper.
Take the tuna out of the freezer and slice it as thin as you can manage.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper.
Lay the tuna slices in this marinade, cover with plastic wrap, and let them rest in the fridge for about an hour.
Drain the tuna and pat it dry with paper towels.
Now comes the fun part - spread a spoonful of the cheese mixture onto each slice, then gently roll it up into a little spiral.
Arrange the timbales on a serving platter.

Hope you enjoy these!
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