Claude'S Terrine: Of Pork Liver & Potato

• 1 pound fresh pork liver
• 1 pound cooked potatoes- (baking type: russet, Yukon gold, Mona Lisa)
• 1/2 pound fresh pork belly (uncured bacon)
• 1 tablespoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 pinch freshly ground nutmeg
• 1 piece caul fat

1. Soak the fresh liver in salted water for 1 hour.
2. while the liver is soaking, cook the potatoes in their skins until fork tender.
3. Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.
4. Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.
5. Pack the pate mixture firmly into a terrine (long loaf pan) lined with caul fat.
6. Bake in a bain marie (water bath) at 325'F for minimum one hour (inside temp should read 170'F); then remove from oven, and water bath, cover with plastic wrap and refrigerate immediately. Let cool completely before serving.
7. This terrine is delicious served with toasted pain au levain and sharp cornichons.

pork, russet, pork belly, salt, freshly ground black pepper, ground nutmeg

Taken from food52.com/recipes/9281-claude-s-terrine-of-pork-liver-potato (may not work)