Potato and olive terrine
It may sound unusual in name, but it is actually a combination of potatoes and other well-known flavors. This terrine was the topic of the first cooking, a game for food bloggers in which we all make something according to the same recipe, and that was when I made it for the first time. This is my second terrine, but not my last :)
Preparation steps
- Boil the mashed potatoes in salted water. When cool, peel and cut into 1 cm thick tiles.
- For the green olive tapenade, combine all the ingredients in a blender. For black olive tapenade too. Picture.
- Cover the square bread mold with plastic wrap, leaving enough on the side so that it can be folded later. Arrange - a layer of potatoes (salt, pickle), a layer of green tapenade, a layer of potatoes, a layer of black tapenade, and so on. Picture. Fold the terrine with the foil that is left hanging on the side, then press everything with a heavy object and leave it in the fridge for a few hours, or overnight. Roll over on a tray. Picture.
- Note: salted anchovies had to be put in the tapenade, which was inaccessible to me, so I skipped. Also, cashew nuts in green tapenade came to me in place of almonds, the variation is countless… In taste, this looks a lot like a classic potato salad to me, it's just a little richer and a little less sour;)
