Layered Cucumber Terrine With Herbed Labneh And Roasted Peppers 1771822928725 Yx2q

Ingredients

• 3 large English cucumbers
• 2 cups Labneh (strained yogurt)
• 2 cups Roasted red bell peppers, drained and patted dry
• 0.25 cup Fresh dill, finely chopped
• 2 tablespoons Fresh mint, finely chopped
• 1 clove Garlic, minced
• 2 teaspoons Gelatin powder (unflavored)
• 1 tablespoon Lemon zest
• 2 tablespoons Extra virgin olive oil
• 1 teaspoon Sea salt and cracked black pepper

Instructions

1. 1

   Line a standard loaf pan with plastic wrap, leaving plenty of overhang on all sides.

2. 2

   Using a mandoline, slice the cucumbers into long, thin ribbons; place them on paper towels and sprinkle with salt to draw out moisture for 15 minutes.

3. 3

   In a medium bowl, mix the labneh with the dill, mint, minced garlic, lemon zest, and olive oil until well combined.

4. 4

   Bloom the gelatin in 2 tablespoons of warm water, then gently fold it into the labneh mixture to ensure the terrine sets properly.

5. 5

   Layer the bottom and sides of the loaf pan with cucumber ribbons, overlapping them slightly to create a solid outer shell.

6. 6

   Spread a third of the labneh mixture over the bottom, followed by a flat layer of roasted peppers, then repeat the layers until the pan is full.

7. 7

   Fold the overhanging cucumber ribbons and plastic wrap over the top and refrigerate for at least 6 hours, or overnight.

8. 8

   To serve, invert the terrine onto a platter, remove the plastic wrap, and slice carefully with a sharp serrated knife.