ingredients
8 Medium Sized, Peeled Potatoes
250g Smoked Butter
30g chopped Hard herbs (thyme, rosemary, sage)
Sea Salt
Method
Preheat your oven to 165 degrees Celsius, melt the butter, and line a greased terrine mould with some baking paper.
Slice all of your potatoes using a mandolin cutter to 1mm thickness. Alternatively, you can use a knife, but your slices have to be very thin and consistent. Toss your slices in a bowl with the soft herbs, some fine sea salt, and a few tablespoons of the smoked butter. Using a brush, coat the bottom of the terrine mould with smoked butter. Start layering your potatoes slice by slice, making sure you evenly brush each layer with more smoked butter, pressing down to ensure your layers are even. Continue to do so until your terrine mould is full and slightly overpacked.
Cover with a baking sheet and another similarly shaped mould, ensuring that there is a decent amount of weight on your terrine. Bake for 45 minutes while weighed down, uncover, and bake for a further 15 minutes. Poke the centre with a thin knife to ensure that all your layers of potatoes are cooked.
Once again, compress your terrine with something heavy, and allow to rest until it is cool enough to place in the fridge. Allow to set in the fridge overnight.
Once set, dip the mould in some warm water to dislodge the terrine, tip out and cut into 1-inch- thick slices. Fry off in a pan on medium heat using a sheet of baking paper until warm in the middle and golden brown.
