Equipment
* optional
Ingredients
Terrine
- 50 ml olive oil
- 4 bay leaf
- 600 g russet potatoes, peeled
- 5 g salt, to taste
- 2 g white pepper, to taste
- 115 g fresh soft goat cheese, crumbled
- 12 g black truffle, sliced
Salad and Garnish
- 115 g mache
- 20 ml olive oil
- 15 ml balsamic vinegar
- 80 g pate de foie gras, sliced
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Grease the interior of four 8-ounce ramekins using 10ml of olive oil.
Place one bay leaf in the bottom of each greased ramekin.
Slice the peeled potatoes into rounds approximately 1.5mm (1/16-inch) thick.
Layer potato slices into the bottom of each ramekin, then season with salt and white pepper.
Add 1 tablespoon (15g) of goat cheese and one slice of truffle over the potato layer.
Repeat the layers of potato, seasoning, cheese, and truffle until the ramekins are full, finishing with a layer of potatoes.
Drizzle 10ml of olive oil over the top of each ramekin and cover tightly with aluminum foil.
Bake the ramekins at 175°C (350°F) for 1 hour and 30 minutes.
Remove from the oven and let the terrines cool to room temperature for approximately 1 hour.
Whisk the remaining 20ml of olive oil and balsamic vinegar in a bowl.
Toss the mache in the dressing until evenly coated.
Unmold the terrines by running a knife around the edge and inverting onto plates; serve with the mache salad and optional foie gras.
Chef's Notes
- For the most uniform slices, use a mandoline slicer. Aim for paper-thin consistency to allow the potato layers to meld together beautifully.
- Don't overpack the ramekins; allow a little space for the potatoes to steam and soften properly during baking.
- Ensure the terrines are completely cooled before attempting to unmold. This allows the potato starch to set, helping the terrine hold its shape.
- The quality of the black truffle is paramount. Freshly shaved truffle will offer a more intense aroma and flavor than truffle oil or preserved truffle.
- Taste and adjust the seasoning of the mache salad just before serving, as the dressing can sometimes mellow over time.
Storage
Refrigerator: 2 weeks — Store unmolded terrines wrapped tightly; salad does not keep.
Reheating: Warm terrines in a 150°C (300°F) oven for 10-15 minutes.
