-
1
Mix the red onions, carrots, radishes and ham in a bowl. Add the chives and the parsley, reserving some for garnishing, and season to taste. Spoon the mixture into clean, sterilized jars.
-
2
Soak the gelatin according to package instructions. Meanwhile, heat the stock in a saucepan. Add the gelatin to the stock, stirring until the gelatin dissolves. Season the stock with salt, sugar and 3-4 tbsp vinegar, then pour into the jars. Seal the jars and refrigerate for about 6 hours.
-
3
Cook the potatoes in boiling, salted water for about 20 mins. Drain them and rinse under cold water, then allow to cool. Cut into slices. Heat ghee in a large non-stick frying pan and fry the potatoes, turning, for about 10-20 mins until golden brown. Add the onions and the bacon lardons and cook for 10 mins. Season to taste.
-
4
Meanwhile, place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 minutes, drain, then run under cold water. Peel while warm. Allow to cool completely, then chop.
-
5
To make the dip, mix the mayonnaise and yogurt in a bowl. Stir in the eggs, pickles and 1-2 tablespoons of vinegar, and season to taste. Serve the terrine in its jar with the fried potatoes and dip on the side.
