Sardine and potato terrine

Recipe

Step 1

Cook the potatoes whole in their skin with the springs of thyme in a large pan of boiling water for around 20 minutes until tender.

Step 2

While the potatoes are cooking, peel and chop the shallots. Sweat them in a frying pan for 5 minutes in 3 tbsp of oil and then add the sardine fillets, cooking for one more minute just to warm them through. Drizzle with lemon juice and add the spices. Season to taste.

Step 3
Mash the contents of the frying pan coarsely with a fork and add the chopped tarragon.

Step 4

Line a small cake tin with greaseproof paper. Oil sparingly. Drain the potatoes and peel while still hot and slice into rounds 5 mm thick.

Step 5

Place a layer of potatoes in the bottom of the tin, oil lightly, season and add a little of the mashed sardine mixture.

Step 6

Alternate layers, tamping them down well as you go. Cover with cling film and place a weight on top. Place in the refrigerator overnight and eat cut into slices.

 

♥To be enjoyed with a good homemade mayonnaise and a glass of Palmer & Co Champagne Réserve Nature.

 

Ingredients

• 8 Roseval or similar, firm-fleshed potatoes
• 3 tins of sardines in oil
• 2 shallots
• 1 lemon
• 2 sprigs of thyme
• 2 pinches of paprika
• 1 pinch of ground cumin
• 2 springs of tarragon
• 5 cl of olive oil
• Salt
• Pepper