Warm Potato Terrine with Smoked Bacon and Dried Fruit

By Paul Flynn

This is a great appetizer, easy to serve and flavorful. It can be made without the bacon, if meatless is desired. Dried cranberries work very well, as do currants, raisins, apricots or prunes. It has a traditional flavor without being heavy. It can also be made in advance, and the flavors develop nicely over a day or two.

It’s nice to have a proper terrine pan, long and narrow and heavy, with a lid, but a regular loaf pan will work, too. The difference is that you don’t end up with square slices, and the cooking time may be a little shorter.


2 tablespoons of olive oil

1/2 cup smoked bacon, cut the strips into 1/2″ squares

1 medium onion, peeled and finely chopped

6 fresh sage leaves, finely chopped

1 1/3 pound/600g Yukon gold potatoes, peeled

1 large parsnip, peeled

1 teaspoon white wine vinegar

2/3 cup mixed dried fruits (prunes and apricots (cut into small chunks). Cranberries would be lovely too

2 eggs

1/3 cup cream

1/2 cup grated Parmesan

Salt and pepper

A little grated nutmeg or mixed spice

A little melted butter for reheating

Set the oven to 425 degrees.
Put the olive oil, bacon and onion into a frying pan and cook for 10 minutes over a medium heat until soft, with no color.
Add the sage and remove from the heat.
Meanwhile, grate the potatoes and parsnip coarsely, place in a bowl and toss with the vinegar.  (the original recipe says: “Squeeze the excess water out..”, I think the texture is better without removing the moisture in the vegetables) then add the onion and bacon mixture.
Add the dried fruit, eggs, cream and Parmesan and mix well. Season with the salt, pepper and the nutmeg.
Line a 2lb loaf tin with parchment paper and brush it with a little oil or a spritz with oil spray. (terrine pan, two small loaf pans, or a regular loaf pan)
Pack the tin with the potato mixture and place in the oven to cook for 1½ hours, until it’s completely tender when tested with a small knife.
Leave to cool completely and put in the fridge overnight.
To serve, cut the terrine into 2cm slices, brush with butter and place under a hot grill until golden and crisp.

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