Jersey Royal Potato and Smoked Eel Terrine

Preheat oven to 180°C (160°C fan/Gas Mark 4).

Line the loaf tin with baking parchment, leaving an overhang on all sides for easy removal.

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.

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.

Once the potatoes are cool enough to handle, slice them thinly (approx. 3mm thick).

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.

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.

Arrange a layer of smoked eel fillets on top of the potato mixture, ensuring they cover the surface evenly.

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.

Cover the terrine with the overhanging baking parchment.

Place the terrine in the preheated oven and bake for 30 minutes.

Remove the terrine from the oven and allow it to cool completely at room temperature.

Once cooled, place the terrine in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.

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.