Liver Terrine with Potato Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 494 kcal | (24 %) | ||
| Protein | 18.2 g | (19 %) | ||
| Fat | 43.1 g | (37 %) | ||
| Carbohydrates | 8 g | (5 %) |
Ingredients
- Ingredients
- 450 grams
- 100 grams
- 60 grams
sun-dried Tomatoes
- 60 grams
- 200 grams
- 1 teaspoon
- 4 tablespoons
red Port wine
- 3 tablespoons
- 1 bunch
- 100 grams
-
red Chile pepper
- 200 milliliters
- 1
- 1
- 200 grams
- 100 grams
- 3 tablespoons
- 1 tablespoon
Preparation steps
Remove skin and tendons from liver, then dice. Peel and mince shallots. Dice tomatoes. Toast pine nuts in a dry frying pan. in another pan, melt 50 grams of butter. Add liver and cook for 4-5 minutes. Season with salt and pepper, then remove. Cook shallots, thyme and half the diced tomato in the pan drippings, then deglaze with port wine and 2 tablespoons of vinegar. Reduce slightly, then remove from heat and let cool.
Rinse parsley, shake dry and mince. Puree 2/3 of the liver. Stir in remaining liver, shallot mixture, parsley and half the pine nuts. Stir in remaining butter until creamy, then season with salt and pepper.
Line a loaf pan with foil, add the liver mixture and smooth. Cover and chill overnight.
Peel, rinse and dice potatoes. Cut chile in half, remove seeds nad mince flesh.
Boil potatoes chile in vegetable stock. Add bay leaf and pressed garlic. Cover and simmer for 15 minutes. Remove from heat and let cool. Rinse arugula and spin dry. Add arugula to potato mixture and remove bay leaf. Then stir in yogurt, remaining oil and vinegar. Puree mixture and season with salt and pepper.
Slice terrine and plate with potatoes. Serve sprinkled with remaining diced tomatoes, pine nuts and chives.
