Two potato, fresh herb and smoked salmon terrine
Preparation: 15 minutes + Cooking: 10 minutes Serves: 4 Ingredients
4 ruby lou potatoes 4 royal blue potatoes 100g smoked salmon Fresh herbs (dill, flat leaf parsley)
Line a 16cm x 10cm x 7cm terrine tin with glad wrap. Boil potatoes until tender, allow to cool, then peel and set aside. Line the inside of the terrine tin with smoked salmon slices. Keep five 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, finish with the rest of the potatoes and place the rest of the salmon on top. Cover with glad wrap. Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs. To serve, accompany with dressed mixed greens and pickled chillies.