Stockfish potato terrine

Ingredients for 10 servings:

• 600 g stockfish
• 250 g potatoes
• 2 sheets of gelatin
• 200 g crème fraîche
• 60 g butter
• 2 egg yolks
• 4 tbsp oil (walnut oil)
• ½ bunch of dill
• 1 tbsp chives, cut into rings
• 2 tsp mustard
• 4 tbsp vinegar (sherry vinegar)
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 9 hours 10 minutes

Soak the stockfish for at least a day, changing the water several times. Boil the potatoes and slice them. Dissolve the gelatine in a little hot water. Heat the butter until it melts. Mix both with half of the crème fraîche. Add the egg yolks, half of the sherry vinegar, and half of the walnut oil, and mix with a mixer. Simmer the stockfish in fresh water for 20 minutes. Allow to cool and carefully remove any skin and bones. Finely dice the meat and add it to the cream mixture along with the dill and chives. Mix the remaining sherry vinegar with the rest of the walnut oil and the mustard. Add the rest of the crème fraîche and stir everything into the fish mixture. Season with pepper. There should be enough salt from the stockfish. Line a pie dish with cling film and place a layer of potato slices on the bottom. Fill with half of the fish mixture, then add a second layer of potato slices and finally the remaining fish mixture. Press down firmly again and let rest in the refrigerator overnight. The next day, carefully lift out of the pan. Remove the cling film and serve in slices.