Summer mozzarella terrine

Summer mozzarella terrine

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  • 4
  • 30 minutes
  • 45 minutes
  • Lomond Pincushion Sauvignon Blanc 2011


  • 200 g butternut wedges
  • 2 t olive oil
  • Sea salt and freshly ground black pepper
  • 2 T fresh thyme
  • 4 whole mild chillies or red pepper slices
  • 2 brinjals, sliced
  • 150 g flaked smoked snoek
  • 1 sheet mozzarella
  • 150 g semi-dry or sundried tomatoes
  • Ciabatta, toasted, for serving
  • Mixed leaves, for serving

Cooking Instructions

Preheat the oven to 180°C. Drizzle the butternut with olive oil, then season and sprinkle with fresh thyme. Roast with the chillies or pepper slices for 30 to 40 minutes, or until the butternut is golden and soft. Allow to cool.

Meanwhile, season and oil the brinjal and pan-fry or grill over hot coals until golden and soft. Remove from the heat and cool.

Pick through the snoek and make sure there are no bones.

Lay the sheet of mozzarella on a similarly sized sheet of tinfoil. Lay the brinjal in the centre of the mozzarella sheet, leaving approximately 5 cm at the top and bottom. Place a small pile of roasted butternut down the centre of the brinjal, then add a line of pepper or chillies. Place the snoek along one side of the pepper or chillies, and the sundried tomato along the other. Tuck one side of tinfoil over the central mound of filling. Continue rolling. Chill for 30 minutes, remove the foil and slice with a very sharp knife. Serve with the toasted ciabatta and mixed leaves.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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