Potato and Caper Terrine with Tuna Steak

This is a stunning recipe I got from Shannon Bennett's cook book entitled My French Vue. It's the best potato salad I've ever eaten. It has a burst of exciting flavours and texture. The ingredients all match and harmonize perfectly. Do give it a try if you can.

8 medium-sized kipfler potatoes
4 tbsp Mayonnaise
1 shallot, finely diced
4 tbsp fine lilliput capers
2 Ortiz anchovies, crushed
4 tbsp fried bacon or ham lardons
Sea salt and pepper
4 egg yolks
500ml vegetable oil
2 handfuls curly endive
1 tbsp olive oil
(Serves 4)

Put the kipfler potatoes into a pot of cold water, add 1 tbsp of salt and bring to boil. Cook until tender. Once cooked, drain and cool. When they are cool enough to touch, peel.

Place the potatoes in a mixing bowl, add the mayonnaise, shallot, capers, anchovies, bacon and salt and pepper, and mix well to crush the potatoes.

Divide the mixture into 4 portions and spoon the mixture into round rings to shape it. Press the mixture in well with the back of a spoon.

Put the vegetable oil into flat bottomed pot and warm over a low heat to approximately 60 degrees Celsius. Add the egg yolks carefully without breaking them, remove the pan from the heat and allow the yolks to warm through for 4 mins. Carefully remove the yolks with a slotted spoon and drain on absorbent paper.

Remove the rings from the terrines and place an egg yolk on top of each. Put the curly endive into a small bowl with the olive oil and toss together. Place the dressed endive over and around the plate. Season the egg with salt and pepper and serve immediately.

Mixture of ingredientsAfter adding in the potatoesAfter spooning the mixture into a round ringCarefully adding the egg yolk on topWe used rockets instead of endive as the local grocer did not have them. Chose to serve the terrine with tuna steak as our mains. Cut tuna steak to reveal it's pinkness in the centre the way I like them.