Tomato and red mullet terrine

1. Preheat the oven at th. 6 – 180°C. Wash the tomatoes and cut into fine circles. Do the same with the drained mozzarella.

2. Interlace the tomatoes and the mozzarella in the ramekins. Sprinkle a few drops of olive oil on each layer. Season with salt and pepper and add the cumin seeds.

3. Cut the red mullet fillets in lengths, place it in a spiral shape on top of the ramekins and add a drizzle of olive oil, lemon juice and a sprig of thyme.

4. Cover the ramekins with baking paper and bake for 15 minutes. Serve immediately.

Photo credit : Sucré Salé