Bayonne Ham and Sheep's Milk Cheese Terrine

Total Time
30mins
Prep 30 mins
Cook 0 mins

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Ingredients Nutrition

Directions

  1. Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
  2. It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
  3. Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
  4. Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
  5. Cover the top with the overlapping plastic wrap and press down firmly.
  6. Refrigerate overnight.
  7. Unmold by firmly pulling the plastic up and out of the mold.
  8. Place on a cutting board, and using a very sharp knife, cut as many ½-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
  9. To make the vinaigrette, stir together all of the ingredients in a small bowl.
  10. Arrange the fris?
  11. e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
  12. Warm the olive oil in a nonstick pan over high heat.
  13. Lightly dust both sides of the terrine slices with flour and add them to the pan.
  14. Working very quickly, saut?
  15. the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
  16. Lay 1 slice on top of each salad and serve immediately.

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