A refined and elegant dish featuring layers of buttery Maris Piper potatoes and delicate roe, crisped to perfection. Served with a vibrant garden pea purée, tangy celeriac remoulade, and pickled quail egg halves — this beautifully balanced plate brings texture, richness, and freshness in every bite. Ideal for upscale starters or tasting menus.
Ingredients:
Crispy potato and roe terrine:
- 600 g maris piper potatoes
- 300 g roe
- 125 g salted butter
- 4 g ground white pepper
Pickled quails egg halves:
- 200 g quails eggs
- 50 g malt vinegar
- 30 g water
- 10 g caster sugar
Garden pea puree:
- 200 g garden peas
- 50 g crème fraiche
- 3 g salt
Celeriac remoulade:
- 200 g celeriac
- 40 g mayonnaise
- 10 g capers
- 10 g gherkins
- 2 g chopped parsley
- 3 g lemon juice
- 25 g crème fraiche
- 10 g dijon mustard
How to prepare
Preparation time: 50 minutes
Cook time: 6 minutes
The terrine will take 2-4 hours as its baked like a dauphinoise so needs to be cooked through. Depending on size and shape to cook all the layers of potato.
Crispy potato and roe terrine:
Peel and thinly slice the potatoes. Slice the roe into 1cm thick slices lengthways so you get longer strips. Melt the butter and then line a terrine mould with greaseproof or foil. Now build 2 layers of sliced potato brushed with the butter then a layer of roe. Then repeat until full. Cover with greaseproof and weigh down to press the terrine.
Place in the oven and bake at 160°C for 2-4 hours, until completely cooked through. Remove, chill and continue to press. Once cold and pressed. Remove from the mould and slice into nice even pieces. To finish deep fry at 170°C until crisp and lightly coloured.
Celeriac remoulade:
Peel and cut the celeriac into julienne. Combine the mayo and crème fraiche with lemon and chopped parsley. Now chop the capers and gherkins and mix all the ingredients together.
Pickled quails egg halves:
In a pan boil the quails eggs for 3 mins then remove and plunge into ice cold water. Warm the water, vinegar and sugar until the sugar has dissolved, then cool. Peel the eggs and place them in the pickling liquid for 30-40 mins.
Garden pea puree:
Blanch peas in boiling salted water for a few mins. then remove drain and cool. Now place them into a food processor and blend to a smooth puree. Remove and pass through a sieve. Now take the sieved pea mix and fold through the seasoning and creme fraiche. Place into a piping bag.
Serving:
Place the terrine into the centre of a plate, then pipe small rounds of pea puree at alternate place along the terrine Add a spoonful of the remoulade and garnish with the pickled egg halves.
