Potato and Olive Terrine

kuVarijacije is a monthly ex Yu food bloggers game started by Mamajac from Cooks and Bakes. The idea is for all the participants to prepare the same dish, and later publish with remarks and observations. This month's recipe is Potato and olive terrine, sugested by Monsoon. Overal, I loved it. I just couldn't find anchovies, so I skipped them. It was easy to make and I had a chance to taste capers for the first time. The base of terrine also makes it very adjustable to variations, and I believe that it would be very good with some other tapenades or purees, sun dried tomatoes or even minced meat for example.

Green Olive and Almond Tapenade
(adapted from here)

100g pitted green olives
1 cup blanched and toasted almonds
1 Tbsp flat leaf parsley
1 tsp lemon juice
1 clove garlic
30 ml olive oil
salt and pepper to taste

Put everything in a blender and mix.

Black Olive Tapenade
(adapted from here)

100 g pitted black olives
1 Tbsp drained capers
1 clove garlic
30 ml olive oil
salt and pepper to taste

Put everything in a blender and mix.

Terrine:
(adapted from here)

2 kg potatoes, peeled
black olive tapenade
green olive tapenade
salt and pepper to taste

Place potatoes in a large pot with plenty of salted water. Bring to boil and turn down to a simmer. Cover with a lid and keep simmering until tender but not falling apart. Meanwhile, line a loaf pan with cling film, with enough film coming over the sides so contents can be enclosed fully. Once potatoes are cooked, remove gently from pot and allow to cool for a couple of minutes, though they should still be hot to make the terrine. Cut potatoes into 1 cm thick slices and then cut each slice in half. I used my V-Slicer to create slices of absolutely equal thickness, which was probably crutial for the final looks of the terrine. Place first layer in the mold, using the straight side of each potato slice on the edges. Spaces in the middle can be filled by pressing a small piece of potato into them. When this layer is finished, spread black olive tapenade over top, season with salt and pepper, then add another layer of potato. Alternate green and black layers to top of mold. Make sure you begin with the black olive tapenade as there is less of that one. Fold over cling film and place mold in a refrigerator overnight with some weight on top. Remove terrine from mold, slice and serve at room temperature.

Recept na srpskom.