Terrine of sardines
- 16 oz of sardine fillets
- 16 oz ricotta
- 8 oz fresh goat cheese
- 3 stalks celery
- 1 lemon
- 2 tbsp harissa
- 5 tbsp olive oil
- Salt and pepper
Level of difficulty Easy
Preparation time 30mins
Cost Average budget
Start by rinsing the sardine fillets, dry, halve.
Remove the edges of sardine fillets.
Put in bowl, olive oil, harissa and lemon juice. Mix well.
Place the sardine fillets in a baking pan and sprinkle them with the marinade. Place them in the refrigerator covered with plastic wrap.
Wash the celery stalks. Save a few celery leaves to garnish.
Finely chop celery stalks. Mix ricotta and chopped celery.
Salt and pepper. Cut goat cheese into thin slices.
Take out your mini-charlotte molds or molds of your choice.
Cover the bottom of mold with sardine fillets then build up the terrine, alternating a layer of sardine fillets, a layer of ricotta, a layer of goat cheese.
Cover the terrine with plastic wrap and place in the fridge for at least 3 hours. Bon appetit!
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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
- Blue cheese
- Cheddar cheese
- 1 baguette
- Sun-dried tomatoes
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!