Potato Terrine with Sour Cream Sauce from Rudolf and Karl Obauer

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Ingredients for 1 Terrine mould, 2 litres
  • For the potato terrine
  • Sea salt, coarse
  • 900 g Floury potato(es)
  • 150 g Mushrooms
  • 1 Onion(s)
  • 1 Garlic clove(s)
  • Corn germ oil
  • 1 tbsp Flat-leaf parsley, chopped
  • 1 tsp Tarragon leaves, chopped
  • 2 tbsp Black olives, chopped
  • 250 g QimiQ Classic
  • 300 g Quark 20 % fat
  • 4 tbsp Tomato vinegar
  • small pinch(es) Cumin
  • Salt and pepper
  • small pinch(es) Guar gum
  • For the sour cream sauce
  • 1 Garlic clove(s)
  • 250 g Sour cream 15 % fat
  • 2 tbsp Buttermilk
  • 1 tbsp Tarragon mustard
  • Salt
  • Vinegar (optional)
Method
1.
Pre-heat the oven to 200° C (conventional oven). Sprinkle a baking tray with sea salt. Wash the potatoes, place on the salt and bake in the hot oven for approx. 1 hour or until soft. Hollow the potatoes with a spoon.
2.
Slice the mushrooms and fry in a hot pan without fat. Chop the onion and garlic and fry in a little oil until soft. Add the mushrooms, onion and garlic, parsley, tarragon and olives to the potato and mix well.
3.
Warm the QimiQ Classic until it has completely melted. Stir to the QimiQ mixture, add the quark and mix well. Season to taste with vinegar, carrawy, salt and pepper and bind with the guar gum.
4.
Line a terrine mould with cling film. Pour the mixture into the mould, smooth off the surface and chill for at least 3 hours.
5.
For the sauce, chop the garlic. Add the sour cream, butter milk, mustard and salt and mix well. Add vinegar to adjust the taste if required.
6.
Tip the terrine out of the mould and cut into slices. Serve with the sour cream sauce and green lettuce sprinkled with fresh herbs.