Two Potato, Fresh Herb and Smoked Salmon Terrine
Ingredients
4 medium size Ruby Lou potatoes
4 medium size Royal Blue potatoes
2 teaspoons salt flakes
fresh herbs (dill, flat leaf parsley)
Freshly ground black pepper
100g smoked salmon
60ml olive oil
4 medium size Royal Blue potatoes
2 teaspoons salt flakes
fresh herbs (dill, flat leaf parsley)
Freshly ground black pepper
100g smoked salmon
60ml olive oil
Methods/steps
Terrine tin ? 16cm x 10cm x 7cm
Line the tin with glad wrap
Boil the potatoes in salted water until tender, allow to cool then peel and set aside
Take the smoked salmon slices and line the inside of the terrine tin
Keep 5 slices aside for the middle and the top
Crush the potatoes with your hand and gently press the potato into the terrine tin
Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap
Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six
To Serve: Garnish with dressed mixed greens and pickled chillies or gherkins
Line the tin with glad wrap
Boil the potatoes in salted water until tender, allow to cool then peel and set aside
Take the smoked salmon slices and line the inside of the terrine tin
Keep 5 slices aside for the middle and the top
Crush the potatoes with your hand and gently press the potato into the terrine tin
Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap
Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six
To Serve: Garnish with dressed mixed greens and pickled chillies or gherkins
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