Buttered Potatoes & Smoked Salmon by Michelin Starred Chef John Critchley
This stunning potato terrine is super versatile. Use it for hors d'oeuvres or next to your favorite protein. It’s easy to make yet requires preparation in advance as it needs to cool thoroughly after the first cooking. Serve with smoked salmon and crème fraîche or alongside your favorite steak.
- 1 &1/2 pounds yukon gold potatoes, sliced in ⅛ inch thick slices round
- 1/2 cup butter, unsalted, melted
- 2 Tbsp Sea salt, finely ground
- After slicing all your potatoes into a medium sized bowl, toss them with melted butter and sea salt.
- Cover your Cinder Grill with parchment paper and start layering the potatoes from edge to edge like fish scales.
- Once complete, top with another piece of parchment paper and close the lid of the cinder grill.
- Turn your cinder on to 220°F and set a timer for 1 &1/2 hours.
- When time is up, check the doneness of the potatoes with a fork. You should be able to cleanly cut through each layer with little tension.
- Let the potatoes cool with the grill lid down.
- Once cooled, remove and place in refrigerator overnight or until thoroughly chilled and the terrine stays together.
- Once cooled, cut into squares or shapes and place aside.
- Preheat Cinder Grill to 400°F.
- Brush the Cinder plates with melted butter and arrange the potatoes making sure to leave space between them for moisture to evaporate. You'll have to do this in two batches.
- Close the lid and set a timer for 8 minutes.
- Remove the lid and the potatoes should be golden brown and warm all the way through. If not, return to the Cinder for another 5 minutes at a time until they are done.