Terrine de sardines, tomates et chevre

Marie-Francoise Gaff-Deletraz

Serves 4

300g medium dry goat cheese
250g tinned sardines in tomato sauce
250g tinned sardines in olive oil
800g tinned skinned tomatoes
5cl olive oil
salt, pepper

Drain thoroughly the skinned tomatoes, press them lightly and collect
the juice. Place the tomatoes on kitchen paper.
To make the tomato sauce, heat up the juice on low heat for 30 minutes
until it reduces to a light coating consistency.
In a bowl, mash the goat cheese with a fork. Season with salt and
pepper and add the olive oil. Mix well to obtain a homogenous mixture.
Drain the sardines.
Line a cake tin with cling film. Put a layer of a third of the goat
cheese, cover with half of the tomatoes, then top with half of the
sardines. Repeat the layers, finishing with goat cheese.
Cover with cling film. Press with heavy weight (1kg).
Put in the refrigerator for 24 hours.

Serve cool with the tomato sauce.

Note: It is important to choose a medium dry cheese. Fresh would make
dish too soft. Dry cheese would not stick to the other ingredients.
Before serving, decorate with some basil leaves.


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