Bayonne Ham and Sheep’s Milk Cheese Terrine Recipe
🕒 Prep Time: 30 minutes
🕒 Total Time: 30 minutes
🥗 Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Bayonne ham |
| 1 1/2 | Sheep’s milk cheese |
| 1/2 | Sherry wine vinegar |
| 1 1/2 | Extra virgin olive oil |
| 1/2 | Fresh parsley |
| Kosher salt | |
| White pepper | |
| 4 | Frisée |
| 1 | Olive oil |
| All-purpose flour |
Instructions:
-
Prepare the Terrine:
- Cut the Bayonne ham and the sheep’s milk cheese into very thin slices, aiming for about 20 to 23 slices each, with dimensions of approximately 9 1/2 by 3 1/2 inches.
- It’s preferable to have slightly larger slices that can be trimmed to fit the terrine exactly.
- Line a 9 1/2 by 3 1/2 x 3 1/2-inch terrine generously with plastic wrap, ensuring enough overhang to cover the top of the terrine once it’s filled.
- Start layering the terrine with a base of cheese, then alternate layers of ham and cheese until the mold is completely filled, aiming for approximately twenty layers of each.
- Cover the top with overlapping plastic wrap and press down firmly.
- Refrigerate overnight for best results.
- Unmold the terrine by firmly pulling the plastic wrap up and out of the mold.
- Place the terrine on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving. Store the remaining terrine in the refrigerator for up to 1 week.
-
-
Prepare the Frisée Salad:
- Arrange the frisée on each of four plates and set aside.
-
Make the Vinaigrette:
- In a small bowl, stir together the sherry wine vinegar, extra virgin olive oil, chopped fresh parsley, kosher salt, and white pepper to make the vinaigrette.
-
Sauté the Terrine Slices:
- Warm the olive oil in a nonstick pan over high heat.
- Lightly dust both sides of the terrine slices with all-purpose flour.
- Add the slices to the pan.
- Work quickly, sautéing the slices on both sides just until lightly browned, approximately 30 to 60 seconds. Be careful not to melt the cheese completely.
-
Assemble and Serve:
- Dress the frisée with the prepared vinaigrette.
- Place one sautéed terrine slice on top of each salad.
- Serve immediately.
This Bayonne Ham and Sheep’s Milk Cheese Terrine is a delightful Spanish-European fusion dish, perfect for brunch or a quick snack, ready in under 30 minutes. Enjoy the layers of flavors and textures in every bite!
