Daniel's Sardine And Red Pepper Terrine
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Center a rack in the oven and preheat the oven to 350 degrees F
2
Line a baking sheet with parchment paper and arrange the sardines or salmon in a single layer on the pan
3
Season the fillets on both sides with salt and pepper and one quarter of the olive oil
4
Scatter half the sage, thyme, rosemary, and garlic over the fillets and slide the pan into the oven
5
Roast the sardines for 7 minutes, or until they're just cooked through
6
Remove the sardines from the baking pan, cool, and then chill in the refrigerator
7
Re-line the baking sheet with clean parchment paper and arrange the eggplant on the sheet
8
Season the eggplant slices with salt and pepper as well as the remaining oil and herbs
9
Bake the eggplant for 20 to 25 minutes, or until tender
10
Cool and then transfer to the refrigerator to chill
11
Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap, allowing it to extend over the sides
12
The terrine will be built with the eggplant, peppers, sardines, and tomatoes in layers, starting with the eggplant
13
To begin, cut the eggplant slices to fit the terrine and lay a layer of eggplant over the bottom and up the sides of the terrine, allow the slices to overlap a little and overhang the edges
14
Top with peppers, then sardines, then tomatoes
15
Repeat with the remaining ingredients, finishing by folding the overhanging eggplant over the top of the terrine and leveling the top with an additional layer of eggplant slices
16
Cover the top with the plastic wrap that's hanging over the sides and press another piece of plastic wrap against the top for good measure
17
Cut a piece of corrugated cardboard to fit inside the top of the terrine and press it down firmly against the plastic wrap
18
Place a weight, such as a 1-pound can, on top of the cardboard, put the terrine on a parchment-lined tray (to catch any drips that result from the weighting), and refrigerate for at least 12 hours, or overnight
19
To serve: If you have an electric knife, now's the time to use it, if not, choose a long thin serrated knife and work with a sawing motion
20
Remove the weight, the cardboard, and the sheet of plastic wrap
21
Carefully cut the loaf into slices, each no less than 1-inch thick (thinner slices will fall apart
22
) If you'd like, serve the terrine with a small green salad dressed with lemon juice and olive oil