Pressed vegetable terrine and cured fresh mackerel, Moai Caviar

Pressed cold vegetable terrine

• Butternut squash ½ each
• Ripe vine tomatoes 400gr
• Ripe avocado 1 large or 2 smalls
• Spinach leaves 50g
• Basil oil 3 tbsp
• Salt and pepper

Cured mackerel

• Fresh Mackerel filet 1 medium.
• Salt 100g
• Caster sugar 20g
• Lemon zest 1 lemon

Pressed cold vegetable terrine

• Peel and slice the butternut squash into pieces of 0,5 cm thickness, blanch cook in water, refresh and leave aside on a of absorbent paper until use.
• Blanch, peel cut into 4 and deseed the tomatoes.
• Peel the avocado and cut into wedges.
• Using a small terrine mould (or even a tart circle ring).
• Lay some cling film or parchment paper in the mould then lay the spinach leaves at the bottom, brush with basil oil, add a pinch of seasoning.
• Lay the avocado wedges, brush with basil oil again and add a pinch of seasoning, repeat the operation with the tomato and finish with the rest of the spinach leaves.
• Cover with the clingfilm and press overnight, keep in the fridge.
• Once cold and set, slice with a serrated knife.

Cured mackerel

• Mix together the salt, sugar and lemon zest.
• Cover the filet of Mackerel, making sure that the curing goes on both sides.
• Leave to cure for 30 minutes max, rinse under clear water.
• Cut into size.

Serve the Pressed vegetable terrine with the rest of the basil oil, the cured Mackerel and the Moai Caviar.

Enjoy !