This one is intricate and fun. The smoked salmon can get pretty dried out if it’s over cooked. Don’t be stingy with the butter.
Smoked Salmon Potato Terrine
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Prep Time:
20m
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Cook Time:
1h
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Total Time:
1h 20m
Ingredients
- 4 Yukon gold potatoes
- 2 oz Smoked salmon (coho or sockeye), thinly sliced
- 3 tbsp. Butter, melted
- 1/2 tsp. Flour
- 4 pinches Salt (2 for each dish)
Instructions
- Preheat oven to 360°F. Peel the potatoes, then cut each into one square/rectangular cube. Using a 2mm mandolin, slice the potatoes along the long skinny edge to create a stack of square potato "chips." They should be long and narrow.
- Butter a small (4.5oz), round baking dish and begin by lining the inside of the dish with potato pieces, standing them on the long edge, wrapping around the inside of the dish. Alternate with a layer of smoked salmon then potato, working inwards and forming a rose pattern. Cut the potato as necessary to fit the arrangement.
- Brush the top of each dish with butter, letting it drip down between the layers. Add a couple pinches of salt to each dish, lightly dust with flour, then bake for 1 hour. Remove and serve in the baking dish.
