Daniel's Sardine And Red Pepper Terrine Recipe

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Nutrition per serving    (USDA % daily values)
CAL
541
FAT
42%
CHOL
52%
SOD
13%

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Ingredients for 8 servings

12 ounces piquillo or roasted red bell peppers

3 pounds eggplant, trimmed, peeled, and cut into 1/2-inch thick slices (on the

8 leaves sage

Freshly ground white pepper

40 pieces Tomato Confit, recipe follows

4 garlic cloves, peeled and crushed

2 pounds fresh sardine fillets, (from about 4 pounds whole sardines) ***you can also use

6 sprigs thyme

4 sprigs rosemary

bias)

salmon fillets

Salt

1/4 cup extra-virgin olive oil

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