Two Potato, Fresh Herb and Smoked Salmon Terrine 

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This dish not only looks great, but the potatoes and omega 3s in the salmon combine to make this dish great for your mood!

Ingredients:

4 Ruby Lou potatoes (136g each)

4 Royal Blue potatoes (136g each)

100 g smoked salmon

1/2 Tbsp fresh herbs (dill, flat-leaf parsley)

1 terrine tin (16cm x 10cm x 7cm)

Directions:

Line tin with cling 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 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, finish with the rest of the potatoes and place the rest of the salmon on top.

Cover with cling wrap and refrigerate for 1-2 hours.

Turn upside down, remove tin and cling wrap and sprinkle with chopped herbs.

To serve, accompany with dressed mixed greens and pickled chillies or gherkins.

Variations:

Serving suggestions not included in the nutritional analysis

Author:

Fresh Finesse
Guide to Potato Varieties

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