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Jersey Royal Potato and Smoked Eel Terrine
A delicate chilled terrine showcasing the creamy texture of Jersey Royal potatoes and the rich smokiness of eel, enhanced with fresh herbs and local dairy.
Prep Time
30 minutes
Total Time
60 minutes
Calories
2750 kcal
Difficulty
Medium
Equipment
5 items
Cost
£3.87/serving
Ingredients
Servings
6
1kgJersey Royal potatoes(Small to medium size, scrubbed clean)
£4.50
300gSmoked Eel Fillets(Skin on or off, depending on preference)
£15.00
200mlJersey Milk(Full fat)
£0.60
50gJersey Butter(Unsalted)
£1.20
2tablespoonsFresh chives(Finely chopped)
£0.60
2tablespoonsFresh parsley(Finely chopped)
£0.40
1tablespoonFresh dill(Finely chopped)
£0.50
to taste Sea salt( )
£0.10
to taste Black pepper(Freshly ground)
£0.10
1tablespoonLemon juice(Freshly squeezed)
£0.20
Total Cost
£23.20
£3.87 per serving
Instructions
- 1.Preheat oven to 180°C (160°C fan/Gas Mark 4).
- 2.Line the loaf tin with baking parchment, leaving an overhang on all sides for easy removal.
- 3.Boil the Jersey Royal potatoes in a large pot of salted water until tender (approx. 20-25 minutes). Drain well and allow to cool slightly.
- 4.While the potatoes are cooking, gently warm the Jersey milk and butter in a saucepan until the butter is melted. Season with salt and pepper.
- 5.Once the potatoes are cool enough to handle, slice them thinly (approx. 3mm thick).
- 6.In a bowl, gently combine the sliced potatoes with the warmed milk and butter mixture, chopped chives, parsley, dill, and lemon juice. Season well with salt and pepper.
- 7.Begin layering the terrine in the prepared loaf tin. Start with a layer of the potato mixture, pressing down gently to ensure there are no air pockets.
- 8.Arrange a layer of smoked eel fillets on top of the potato mixture, ensuring they cover the surface evenly.
- 9.Repeat the layers of potato mixture and smoked eel until all ingredients are used, finishing with a layer of the potato mixture. Press down gently after each layer.
- 10.Cover the terrine with the overhanging baking parchment.
- 11.Place the terrine in the preheated oven and bake for 30 minutes.
- 12.Remove the terrine from the oven and allow it to cool completely at room temperature.
- 13.Once cooled, place the terrine in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
- 14.To serve, lift the terrine out of the loaf tin using the baking parchment overhang. Slice into thick slices and serve chilled with a green salad and a dollop of crème fraîche or a squeeze of lemon.
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My Notes
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Nutrition Information
Nutrition per serving (285g)
2750 kcal / 11510 kJ
Carbs
165g
63% of RDA
Fat
185g
264% of RDA
Protein
115g
230% of RDA
Detailed Breakdown
Fibre
18 g
60% of RDA
Sugar
25 g
28% of RDA
Sodium
2500 mg
109% of RDA
Saturated Fat
110 g
550% of RDA
Chef's Tips
For a richer flavour, add a splash of Jersey cream to the potato mixture.
Use a variety of fresh herbs for added complexity.
Ensure the terrine is thoroughly chilled before slicing for a cleaner presentation.
If you can't find smoked eel, smoked mackerel or trout can be substituted.
Cooking Equipment
Oven
Stove
Loaf tin (approx. 23cm x 13cm)
Baking Parchment
Large pot
Wine Pairings
No wine pairing suggestions available for this recipe.
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