• Light tuna in olive oil (2 cans)
• Mussels in pickled sauce (2 cans)
• Cream cheese (100 g)
• Gelatine (4 sheets)
• Fennel


With Christmas just around the corner, we suggest a delicious recipe to pleasantly surprise everyone during these family celebrations.

Open the cans and drain the oil well. Put the contents of the cans and the cheese in a bowl. Blend well with a blender. Soak the gelatine sheets in cold water to hydrate them. Heat the blended mixture to 40°C and add the gelatine.

Mix well, pour into a mould and leave to cool for two hours in the fridge.

To serve, decorate the terrine with fruits of the forest, Chinese oranges and a sprig of fennel.

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