Potato and Potato Terrine

For the potato terrine cook potatoes, peel and press. Grind salt, pepper, caraway seeds and 3/4 of the garlic clove to a paste.

Soak gelatin and whip cream until half stiff. Mix potatoes, garlic paste, curd cheese and half the sour cream.

Squeeze gelatin and dissolve in a saucepan over moderate heat. Stir in 3 tablespoons of the potato mixture and mix well into the remaining mixture.

Add onion and chives and fold in whipped cream. Pour the mixture into a terrine mold (lined with foil) and refrigerate for 2-3 hours.

Mix parsley, 1/4 clove garlic (pressed), remaining cream, caraway seeds and vinegar with salt and pepper to make dressing.

Divide leaf lettuce, sliced tomatoes and cucumbers among plates, garnish with dressing and serve with the potato terrine.

Preparation Tip:

This potato and curd terrine is wonderful to prepare the day before and is a delicious appetizer recipe for any occasion.

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