Jersey Royal Potato and Jersey Crab Terrine with Dill Vinaigrette

A delicate and elegant terrine showcasing the best of Jersey's local ingredients. Layers of creamy Jersey Royal potatoes and sweet Jersey crab are complemented by a bright and fresh dill vinaigrette.

Prep Time

30 minutes

Total Time

50 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

6 items

Cost

£3.80/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1kgJersey Royal Potatoes(Small to medium size, scrubbed)

£4.00

300gJersey Crab Meat(Freshly picked, a mix of white and brown meat)

£12.00

50gJersey Butter(Unsalted)

£1.20

100mlJersey Milk(Full-fat)

£0.30

50mlDouble Cream(Adds richness)

£0.40

2tbspFresh Dill(Finely chopped, plus extra for garnish)

£0.75

1tbspLemon Juice(Freshly squeezed)

£0.20

1tspDijon Mustard(Adds a subtle kick)

£0.10

3tbspOlive Oil(Extra virgin)

£0.30

to tastetspSalt(Sea salt preferred)

£0.01

to tastetspBlack Pepper(Freshly ground)

£0.02

12spearsAsparagus Spears(Blanched, for garnish (optional, seasonal))

£3.00

6radishesLocal Radishes(Thinly sliced, for garnish (optional, seasonal))

£0.50

Total Cost

£22.78

£3.80 per serving

Instructions

1.
**Prepare the Potatoes:** Boil the Jersey Royal potatoes in their skins in salted water until tender, about 15-20 minutes. Alternatively, steam them for a more intense flavour.
2.
**Mash the Potatoes:** Drain the potatoes and let them cool slightly. Peel them while still warm (they peel easier this way). Mash them with the Jersey butter, Jersey milk, salt, and pepper until smooth and creamy. Set aside to cool slightly.
3.
**Prepare the Crab:** Gently pick through the crab meat to remove any shell fragments.
4.
**Assemble the Terrine:** Line the loaf tin with baking paper, leaving an overhang on all sides. This will help with easy removal.
5.
**Layering:** Spread a layer of mashed potatoes (about 1/3 of the total) evenly in the bottom of the prepared tin. Press gently to compact it. Next, spread half of the crab meat evenly over the potato layer. Repeat with another layer of mashed potato, followed by the remaining crab meat, and finish with a final layer of mashed potato. Ensure the top layer is smooth.
6.
**Chill:** Cover the terrine with the overhanging baking paper and gently press down to compact the layers. Place in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the terrine to set.
7.
**Make the Dill Vinaigrette:** In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, chopped dill, salt, and pepper. Taste and adjust seasoning as needed.
8.
**Unmold and Serve:** Carefully lift the terrine out of the loaf tin using the baking paper overhang. Place it on a serving platter. Slice the terrine into approximately 1cm thick slices.
9.
**Garnish:** Serve each slice of terrine with a generous drizzle of the dill vinaigrette. Garnish with blanched asparagus spears and thinly sliced radishes (if using), and a sprig of fresh dill.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

520 kcal / 2175 kJ

Carbs

30g

12% of RDA

Fat

35g

50% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavour, add a knob of Jersey butter to the crab meat when assembling the terrine.

To prevent the potatoes from sticking, lightly grease the baking paper lining the loaf tin with butter or oil.

The terrine can be made a day in advance and stored in the refrigerator until ready to serve. Make the dill vinaigrette just before serving to keep it fresh.

Adjust the amount of dill to your taste preference. You can also add other fresh herbs like chives or parsley to the vinaigrette.

If you can't find Jersey Royal potatoes, use other small, waxy potatoes. However, the flavor will be slightly different.

Cooking Equipment

Large saucepan

Steamer basket (optional)

Loaf tin (approx. 9x5 inches)

Baking paper

Mixing bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...