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1
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and arrange the sardines or salmon in a single layer on the pan.
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2
Season the fillets on both sides with salt and pepper and one quarter of the olive oil.
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3
Scatter half the sage, thyme, rosemary, and garlic over the fillets and slide the pan into the oven.
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4
Roast the sardines for 7 minutes, or until they're just cooked through.
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5
Remove the sardines from the baking pan, cool, and then chill in the refrigerator.
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6
Re-line the baking sheet with clean parchment paper and arrange the eggplant on the sheet.
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7
Season the eggplant slices with salt and pepper as well as the remaining oil and herbs.
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8
Bake the eggplant for 20 to 25 minutes, or until tender.
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9
Cool and then transfer to the refrigerator to chill.
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10
Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap, allowing it to extend over the sides.
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11
The terrine will be built with the eggplant, peppers, sardines, and tomatoes in layers, starting with the eggplant.
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12
To begin, cut the eggplant slices to fit the terrine and lay a layer of eggplant over the bottom and up the sides of the terrine, allow the slices to overlap a little and overhang the edges.
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13
Top with peppers, then sardines, then tomatoes.
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14
Repeat with the remaining ingredients, finishing by folding the overhanging eggplant over the top of the terrine and leveling the top with an additional layer of eggplant slices.
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15
Cover the top with the plastic wrap that's hanging over the sides and press another piece of plastic wrap against the top for good measure.
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16
Cut a piece of corrugated cardboard to fit inside the top of the terrine and press it down firmly against the plastic wrap.
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17
Place a weight, such as a 1-pound can, on top of the cardboard, put the terrine on a parchment-lined tray (to catch any drips that result from the weighting), and refrigerate for at least 12 hours, or overnight.
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18
To serve: If you have an electric knife, now's the time to use it, if not, choose a long thin serrated knife and work with a sawing motion.
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19
Remove the weight, the cardboard, and the sheet of plastic wrap.
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20
Carefully cut the loaf into slices, each no less than 1-inch thick (thinner slices will fall apart.)
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21
If you'd like, serve the terrine with a small green salad dressed with lemon juice and olive oil.
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22
To drink: A Spanish white Ruede, rich, oaky, and even though it's white, berryish.
