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1
Place potatoes in a medium saucepan, and fill with water to cover.
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2
Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes.
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3
Drain well, add olive oil and mash coarsely.
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4
Set aside.
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5
Preheat oven to 400 degrees.
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6
Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold.
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7
Coat inside of can with cooking spray.
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8
Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can.
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9
Top with a 1/2-inch-thick layer of potato.
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10
Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured.
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11
Add another single layer of salmon, another layer of potato and then a third layer of each.
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12
Slowly slide can up to free it from terrine.
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13
Return can to baking sheet and repeat to make four terrines.
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14
Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes.
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15
While terrines are baking, place demi-glace in a saucepan over low heat.
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16
When demi-glace is warm, add truffle butter, and stir until melted.
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17
Season with salt and pepper to taste, and keep warm.
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18
To serve, drizzle demi-glace across each of four serving plates.
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19
Use a wide, stiff spatula to transfer a terrine to each plate.
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20
Serve immediately.
