Potato Terrine with Salsa

Potato Terrine with Salsa
15 Mins
Prep time
225 Mins
Cooking time
Serves 4

What you need

  • 1kg desiree potatoes
  • 8-10 thin slices prosciutto
  • 100g PHILADELPHIA Block Cream Cheese, softened
  • 3 eggs
  • salt and pepper, to taste
  • 2 tomatoes, finely chopped
  • 1/2 yellow capsicum, finely chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup roughly chopped basil leaves
  • 2 tablespoons ZOOSH Mighty Balsamic Splash Light Dressing

How to make it

  1. BOIL, steam or microwave potatoes until almost cooked. Cool slightly then slice approximately 5mm thick. Layer prosciutto into the base and up the sides of a lined 9cm X 19cm loaf pan, allow the prosciutto to overlap slightly and overhang the sides.
  2. WHISK together the PHILLY and one egg until smooth. Whisk in remaining eggs and seasoning. Layer ½ the potatoes over the base and pour over ½ the PHILLY mixture. Repeat with remaining potato and PHILLY mixture. Fold prosciutto over filling.
  3. BAKE at 180°C for 25-30 minutes until set. Cool then chill 3 hours or overnight until set.
  4. COMBINE ingredients for the salsa and serve with the sliced terrine.