Jersey Royal Potato and Jersey Crab Terrine with Dill Vinaigrette

**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.

**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.

**Prepare the Crab:** Gently pick through the crab meat to remove any shell fragments.

**Assemble the Terrine:** Line the loaf tin with baking paper, leaving an overhang on all sides. This will help with easy removal.

**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.

**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.

**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.

**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.

**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.