Spring Salmon, Potato And Pesto Terrine

• 4 starchy Maine potatoes, each about fist size
• 1 1/2 pounds salmon - use center cut fillet - boneless, skinless
• Salt and freshly ground pepper to taste
• 2 shallots, peeled
• 2 cups chicken stock
• 1 tablespoon, plus 1 1/2 cups, olive oil
• 3/4 cups pesto
• 13 cup red-wine vinegar
• Zest of 1 lemon
• Juice of 1 lemon
• 1 bunch basil, leaves shredded
• 1 cup mixed greens, such as arugula, mache, purslane, etc
• 1/2 cup walnuts, toasted (see note)

1. Peel the potatoes and place in a large pot.
2. Cover with cold salted water.
3. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily.
4. Drain and allow to cool only long enough to handle.
5. Slice the potatoes into 1/4-inch-thick slices.
6. Cut the salmon into 3 pieces and season both sides with salt and pepper.
7. Slice 1 shallot and place on the bottom of a shallow pan.
8. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil.
9. There should be enough liquid to cover the fish.
10. Brush a piece of wax paper with oil and place over the fish.
11. Cook over medium heat.
12. When the liquid has come to a boil reduce the heat to a simmer.
13. Cook 8 minutes, or until the fish is slightly pink in the center.
14. Remove the salmon from the liquid and cool.
15. Then break the meat with your fingers into small - about 1 1/2 inches - pieces.
16. Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
17. Place an even layer, about 1/4-inch deep, of salmon on the bottom of the mold.
18. Press the salmon evenly into the mold.
19. Using a pastry brush, brush the salmon with pesto.
20. Place a layer of potatoes on top of the salmon-pesto layer.
21. Trim the potatoes to fit the mold precisely.
22. Brush the layer of potatoes with pesto.
23. Repeat the process until there are 3 layers each of salmon and potatoes.
24. Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine.
25. Refrigerate overnight.
26. Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste.
27. Mince the remaining shallot and mix into the vinaigrette.
28. Just before serving, add the shredded basil and pieces of broken walnuts.
29. Dress the greens, reserving some vinaigrette for saucing the terrine.
30. Divide the greens among eight plates, placing the greens in the center.
31. Cut the terrine into eight slices.
32. Place a piece on the greens and drizzle on the remaining vinaigrette.

starchy, salmon, salt, shallots, chicken stock, olive oil, pesto, redwine vinegar, lemon, lemon, basil, mixed greens, walnuts

Taken from cooking.nytimes.com/recipes/8541 (may not work)