Classic Potato Salad
Spring Salmon, Potato And Pesto Terrine
- Total Time
- 1 hour 30 minutes, plus overnight refrigeration
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 4starchy Maine potatoes, each about fist size
- 1½pounds salmon - use center cut fillet - boneless, skinless
- Salt and freshly ground pepper to taste
- 2shallots, peeled
- 2cups chicken stock
- 1tablespoon, plus 1½ cups, olive oil
- ¾cups pesto
- ⅓cup red-wine vinegar
- Zest of 1 lemon
- Juice of 1 lemon
- 1bunch basil, leaves shredded
- 1cup mixed greens, such as arugula, mache, purslane, etc
- ½cup walnuts, toasted (see note)
Preparation
- Step 1
Peel the potatoes and place in a large pot. Cover with cold salted water. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily. Drain and allow to cool only long enough to handle. Slice the potatoes into ¼-inch-thick slices.
- Step 2
Cut the salmon into 3 pieces and season both sides with salt and pepper. Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil. There should be enough liquid to cover the fish. Brush a piece of wax paper with oil and place over the fish. Cook over medium heat. When the liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or until the fish is slightly pink in the center. Remove the salmon from the liquid and cool. Then break the meat with your fingers into small - about 1½ inches - pieces.
- Step 3
Line a terrine mold or bread loaf pan approximately 3½ by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
- Step 4
Place an even layer, about ¼-inch deep, of salmon on the bottom of the mold. Press the salmon evenly into the mold. Using a pastry brush, brush the salmon with pesto.
- Step 5
Place a layer of potatoes on top of the salmon-pesto layer. Trim the potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.
- Step 6
Repeat the process until there are 3 layers each of salmon and potatoes.
- Step 7
Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine. Refrigerate overnight.
- Step 8
Prepare the vinaigrette by mixing the 1½ cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste. Mince the remaining shallot and mix into the vinaigrette. Just before serving, add the shredded basil and pieces of broken walnuts.
- Step 9
Dress the greens, reserving some vinaigrette for saucing the terrine. Divide the greens among eight plates, placing the greens in the center.
- Step 10
Cut the terrine into eight slices. Place a piece on the greens and drizzle on the remaining vinaigrette.
- To toast walnuts, spread the pieces on a cookie sheet. Cook in a preheated, 350-degree oven. About every 5 minutes, toss the pieces to assure even cooking. Cook until slightly darkened and crisp, about 15 minutes.
Similar Recipes
Caramelized Corn and Asparagus Pasta With Ricotta
Roberta’s Pizza Dough
Gochujang Caramel Cookies
No-Knead Bread
Baked Chicken Thighs
Easy Burritos
One-Pot Spaghetti With Cherry Tomatoes and Kale
Molten Chocolate Muffins
Dumpling Tomato Salad With Chile Crisp Vinaigrette
Meatballs With Any Meat
Idli (Fermented Rice Cake)
Smoky Eggplant Croquettes
Eggplant Lasagna
Three-Cup Chicken
Crispy Gnocchi With Spinach and Feta
Old Bay Party Mix
Orzo Vongole With Zucchini
Oven-Roasted Chicken Shawarma
Sheet-Pan Chicken With Apple, Fennel and Onion
Private Notes
Cooking Notes
Tasty. But a lot of work. Skipped the toasted walnuts. Maybe next time?Consider making deconstructed version. Maybe broil the salmon instead of poaching.
Advertisement