120ml (1/2 cup) rapeseed oil (or other neutral oil)
30ml (2 tablespoons) white truffle oil
Instructions
Preparation: Scrub the Jerusalem artichokes thoroughly to remove all dirt from crevices.
Clarify butter: In a medium saucepan, melt the butter over medium heat to clarify it. Set aside.
Slice vegetables: Using a mandolin, thinly slice the Jerusalem artichokes and the potatoes.
Mix vegetables: In a large bowl, combine the sliced artichokes and potatoes with a generous pinch of salt. Ensure they are fully mixed, then pour over the clarified butter and mix well.
Prepare terrine mould: Line a terrine mould with baking parchment. Season the potato and artichoke mixture with thyme and freshly ground pepper.
Layering: Place a thick layer of potatoes at the bottom of the mould, overlapping each piece. Sprinkle a layer of potato starch using a sieve to cover the potatoes completely.
Repeat the process with a layer of artichokes, then another layer of potatoes, compressing each layer firmly with your hands.
Press and Cook: Press down with another terrine mould on top of the layered terrine.
Cook at 140°C for 2 hours 30 minutes.
Chill the terrine overnight with a weight on top.
Truffle Mayonnaise: In a blender, combine Dijon mustard, egg yolks, salt, and a bit of vinegar.
Slowly drizzle in white truffle oil and then rapeseed oil until the mayonnaise is formed.
Finish and Serve: De-mould the terrine and cut into thick slices. Heat a pan with oil and sear the terrine slices until golden brown.
Finish the seared terrine slices with some butter and thyme.
Serve the golden brown terrine slices with truffle mayonnaise and garnish with chopped chives.
