Two potato, fresh herb and smoked salmon ter­rine

Pilbara News - - Lifestyle -

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.

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