Potato Terrine with Chive Sauce

Make potatoes, peel and cut into thin slices while still hot. Pass the mushrooms through the middle disc of a meat grinder or cut them into small pieces.

In a frying pan, sauté the shallots in butter and add the mushrooms. Cook a little and season with salt, pepper and parsley. Mix a quarter l of whipped cream and eggs.

Mix in garlic, grated cheese, season with salt and season with pepper.

Mix this mixture carefully with the potatoes and fill a layer in a suitable (tureen), which was lined with aluminum foil. Always smooth the surface, then put the anchovies and the mushroom farce. Fill the mold in layers and finish with potatoes. Cover with foil and cook in a water bath in the oven at 200 °C for 30-40 minutes. The terrine can be eaten lukewarm or equally cooled.

For the chive sauce, boil the vegetable stock. Add the remaining whipping cream and yogurt and boil again. Blend with a hand blender and season with salt and pepper and chives.

Tip: Use a normal or light yogurt as needed!

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