Potato and Herbs Terrine

Ingredients

Directions

1. 1

   Wash the potatoes and boil them in about 25 minutes. In the meantime, roast the pine nuts in a pan without fat, remove and let them cool down. Grate the parmesan. Crumble the feta cheese. Dice butter and mix together with both cheeses with a fork.

2. 2

   Pluck the thyme and basil leaves from the stalks. Line a small mould with cling film. Spread half of the roasted pine nuts and some herbs on the bottom of the mould. Coarsely chop the remaining pine nuts. Drain the potato, rinse with cold water and peel. Put the potatoes into a mixing bowl and mash them coarsely with a potato masher. Add chopped pine nuts, remaining herbs and the cheese mixture to the potato mixture and also mash. Fill the mixture into the mould lined with pine nuts and herbs and smooth it down. Chill for about 1 hour. Turn out the cooled mixture and cut into 12 pieces.

3. 3

   Put the potatoes into a mixing bowl and mash them coarsely with a potato masher. Add chopped pine nuts, remaining herbs and the cheese mixture to the potato mixture and also mash. Fill the mixture into the mould lined with pine nuts and herbs and smooth it down. Chill for about 1 hour. Turn out the cooled mixture and cut into 12 pieces. Arrange 3 pieces each on a plate. Serve garnished with herbs

4. 4

   Waiting time approx. 1 hour