Potato and wild garlic terrine with smoked salmon on herb salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut into small cubes. Cover and cook in boiling salted water for 8-10 minutes. Drain potatoes on a sieve and let them cool down

2. 2

   Soak gelatine in cold water. Wash the wild garlic, shake dry and cut off the stems until the leaves are attached. Cut 4-5 wild garlic leaves into fine strips. Mix yoghurt, cream cheese and wild garlic strips. Season to taste with salt and pepper. Squeeze out the gelatine, dissolve and mix with approx. 2 tbsp. yoghurt cream. Stir the gelatine mixture into the remaining cream and chill for approx. 10 minutes

3. 3

   Line a box cake tin (25 cm long, approx. 1 1/2 litres capacity) with foil. Line the bottom of the mould with a layer of salmon. Fold potatoes under the yoghurt cream and spread approx. 1/3 on the salmon layer. Cover with 1/3 of the wild garlic leaves. Lay 2 more layers of salmon, yoghurt cream and wild garlic on top and finish with a 4th layer of wild garlic and salmon. Cover with foil and chill overnight

4. 4

   Sort the salad, wash and drain. Wash chervil, parsley and tarragon, shake dry and pluck the leaves from the stems. Peel shallots, dice finely and mix with vinegar, horseradish, a little salt, pepper and honey. Finally, add the oil. Mix salad, herbs and vinaigrette

5. 5

   Turn the terrine onto a plate or board and remove the foil. Cut the terrine into slices and arrange on plates with the salad. Serve with baguette

6. 6

   waiting time approx. 12 1/4 hours

Nutrition Facts

KCAL
310 kcal

CARBS
15 g

FATS
19 g

PROTEINS
20 g