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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...

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 ratatouille, then scatter the crumbled tuna on top. Add another layer of bread, brush with cream, and spread the eggplant mixture over it. Repeat these layers once more, finishing with a final layer of bread soaked in cream.
Each time you add a layer of bread, press down gently so everything settles evenly.
Cover the mold with plastic wrap and refrigerate for at least 4 hours. When you're ready, unmold the terrine.
Coat all five sides with mayonnaise and wrap the whole thing in sliced smoked salmon.
Soak the gelatin sheets in cold water, then gently warm them until dissolved. Brush this glaze over the salmon to give it a nice sheen.
If you like, pipe little decorative designs on top with mayonnaise.

Serve nice and cold.
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