Smoked Salmon And Potato Terrine With Veal Demi-Glace

Name: Smoked Salmon And Potato Terrine With Veal Demi-Glace
Total time: 45 min
Yield: 4 appetizer servings
Cuisine: french
Ingredients: 2 large potatoes, peeled; 2 tablespoons extra virgin olive oil; Nonstick vegetable oil spray; 6 ounces smoked salmon, very thinly sliced; 1/2 cup prepared demi-glace, veal or classic French; 2 teaspoons truffle butter (see note); Salt and freshly ground white pepper

Recipe from Frankie & Johnny's, Cape Neddick and Me

Adapted by Denise Landis

Total Time: 45 minutes
Rating: 4(7)
Comments: Read comments

Featured in: TEST KITCHEN; In Short, Still a French Classic

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Ingredients

Yield:4 appetizer servings

2large potatoes, peeled
2tablespoons extra virgin olive oil
Nonstick vegetable oil spray
6ounces smoked salmon, very thinly sliced
½cup prepared demi-glace, veal or classic French
2teaspoons truffle butter (see note)
Salt and freshly ground white pepper

Ingredient Substitution Guide

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Preparation

Step 1
Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
Step 2
Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a ½-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
Step 3
Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
Step 4
To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.