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–+ servings
Octopus Terrine Salad

Octopus Terrine Salad

Impress guests with this stunning Octopus Terrine Salad with smoky potatoes. A surprisingly simple make-ahead recipe with a wow factor presentation.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 8 hours
Total Time 10 hours
Servings: 6 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2000 g frozen octopus tentacles, thawed
  • 1 tsp sweet-bitter paprika
  • 1/3 cup finely chopped flat-leaf parsley
  • 1000 g Nicola potatoes, scrubbed clean
  • 125 ml extra virgin olive oil
  • 1 tbsp sweet smoked paprika
  • to taste sea salt

Equipment

  • A large stockpot
  • A 25cm x 10cm terrine mold or a standard loaf pan
  • Plastic wrap
  • A sharp chef's knife
  • A cutting board
  • A large mixing bowl
  • A weight (like another pan or heavy cans)

Method
 

  1. Start with a big pot of unsalted boiling water. Dunk the thawed octopus tentacles for 15 seconds, then lift out. Repeat this dunking four times, and on the last dunk, leave them in.
  2. Reduce the heat to a gentle simmer and cook the octopus until tender, about 30-40 minutes, then drain and let cool for 15-20 minutes.
  3. Line a 25cm x 10cm terrine mold with plastic wrap. Measure and trim the tentacles if necessary, then toss them with paprika and half of the parsley.
  4. Pack the tentacles head-to-toe in the mold, cover with plastic wrap, apply weight, and refrigerate overnight.
  5. To make the potato salad, place scrubbed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 40-45 minutes until tender, then drain.
  6. Peel the warm potatoes and crush them in a bowl. Add olive oil, diced onion, sweet smoked paprika, remaining parsley, and salt. Mix gently.
  7. Remove the terrine from the fridge, lift it from the mold, and slice it into 5mm thick slices.
  8. Arrange the slices on a cold plate and serve with a scoop of potato salad at room temperature.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 18gFat: 15gSaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

This terrine is a great make-ahead dish, lasting in the fridge for up to 3 days. The potato salad is best fresh but can be kept for 2 days.
Leftover slices are perfect for sandwiches.
Don't forget to use a sharp knife for clean slicing, and enjoy experimenting with variations!
Tried this recipe?Let us know how it was!