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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...

Green Beans with Spring Garlic


This is a dish you'll crave year-round — in winter, serve it warm or at room temperature, and when the heat arrives, it's wonderful chilled.

Ingredients

  • 1 kg green beans.
  • 5 or 6 spring garlic stalks.
  • 1 package imitation crab sticks.
  • Salt and olive oil.

Preparation

  1. Boil the green beans in salted water until tender but still with a bit of bite — you want them al dente. Drain well and set aside.
  2. Heat some olive oil in a pan and gently cook the spring garlic, chopped nice and small. Once they've softened — no need to brown them — add the imitation crab sticks cut into pieces and let everything cook together for about 4 to 5 minutes.
  3. Toss the drained green beans into the pan with the garlic and crab. Give it all a good stir over the heat so the flavors mingle, then serve.

Notes

I usually make this with thin green beans, but since I couldn't find any today, I simply sliced the thicker ones lengthwise.
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