Potatisterrin med Matjesill & Pepparrotscreme

Potatisterrin med Matjesill & Pepparrotscreme

8 förrätter
Matjessill – 3 till 4 bitar per portion
Potatisterrin med ägg, prästost och brynt smör

300 g Amandine potatis
2 kokta ägg, grovt hackade
50 g långlagrad Biskop, grovt riven
1/2 dl creme fraiche
30 g brynt smör
Salt och peppar
1 dl hackat grönt tex dill, krasse och gräslök

Plasta en liten form.
Dela potatisen i stora bitar och koka i saltat vatten. Häll bort vattnet och lägg potatisen i en bunke tillsammans med ägg, ost och creme fraiche samt brynt smör. Vänd varsamt ihop ingredienserna och smaka av med salt.
Tryck ner potatisen i den plastade formen och ställ kallt att stelna ett par timmar.
Vid servering rullas potatisen i kryddgrönt och skivas.

Pepparrotscreme:
1 1/2 dl smetana
1 msk riven pepparrot
Blanda smetana och pepparrot till en lagom stark creme. Smaka av med lite salt.

Picklad rödlök:
1 dl ättiksprit 12%
2 dl strösocker
3 dl vatten
1 lagerblad
2 vitpepparkorn
2 rödlökar

Koka upp ättika, socker och vatten med lagerblad och peppar.
Skiva löken tunt och låt koka en minut i lagen. Häll upp i en bunke och låt kallna

Samarbetspartners:
Falköpings mejeri
Klädesholmen Seafood AB
Olsegården

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