Smoked Mackerel and Fennel Terrine with Olive Tapenade

Instructions

1. 1

   Soak the gelatin sheets in cold water for 5 minutes until softened.

   ~5 min
2. 2

   Thinly slice the fennel bulbs lengthwise. If the core is tough, remove it. Reserve some fronds for garnish.

   ~10 min
3. 3

   In a food processor, combine the pitted Kalamata olives, capers, garlic cloves, fresh parsley, and lemon zest. Pulse until finely chopped.

   ~5 min
4. 4

   Gradually stream in 2 tablespoons of olive oil while the processor is running to form a coarse tapenade. Season with salt and pepper to taste.

   ~2 min
5. 5

   Gently squeeze out excess water from the softened gelatin sheets. Dissolve the gelatin in 200 ml of lightly warmed water in a small bowl. Stir until fully dissolved.

   ~5 min
6. 6

   Line a loaf pan (approximately 9x5 inches) with parchment paper, ensuring an overhang on the sides for easy removal. Brush the parchment paper lightly with the remaining 2 tablespoons of olive oil.

   ~5 min
7. 7

   Arrange a layer of thinly sliced fennel at the bottom of the loaf pan.

   ~2 min
8. 8

   Place a layer of smoked mackerel fillets over the fennel, breaking them up as needed to fit snugly.

   ~5 min
9. 9

   Spread a generous layer of the olive tapenade over the mackerel.

   ~2 min
10. 10

    Repeat the layering process with fennel, mackerel, and tapenade until the ingredients are used up, ending with a layer of mackerel.

    ~15 min
11. 11

    Carefully pour the dissolved gelatin mixture evenly over the entire terrine. This will act as a binder.

    ~2 min
12. 12

    Fold the overhanging parchment paper over the top of the terrine. Cover the loaf pan tightly with aluminum foil.

    ~2 min
13. 13

    Place the loaf pan on a baking tray and bake in a preheated oven at 300°F (150°C) for 1 hour. This gentle cooking helps set the terrine.

    ~60 min
14. 14

    Remove from the oven and let it cool slightly. Place a weighted object (like another loaf pan filled with cans) on top of the terrine while it cools to compress it.

    ~30 min
15. 15

    Once cooled to room temperature, refrigerate the terrine for at least 6 hours, or preferably overnight, to allow it to set completely.

16. 16

    To serve, carefully lift the terrine out of the pan using the parchment paper overhang. Slice into thick portions using a sharp knife.

    ~5 min