Erdmann’s Farm Potato Pavé Terrine Recipe

We are purveyors of local flavours at the Edmonton EXPO Centre 

Our food is a culinary symphony of flavours, textures and aromas to create an experience that transcends the ordinary. At the Edmonton EXPO Centre, we plate a culinary narrative that mirrors the diversity and sophistication that only Alberta’s best farms can deliver.  

Executive Chef Jiju is proud to work with our friends and partners Ron and Wendy from Erdmann’s Gardens and Greenhouses to present the Erdmann’s Farm Potato Pavé Terrine Recipe that you can prepare in your very own kitchen. Alberta is home to world-class farmers who work with our chefs to produce the freshest ingredients – every plate unearths a story of Alberta’s prairies.  

May each bite bring a moment of pleasure and satisfaction 

Executive Chef Jiju works directly with 12 of Alberta’s top farms to source ingredients that journey from the fields to your plates at the Edmonton EXPO Centre. Each year, we contribute nearly $500,000 to the local agricultural economy through our purchases, supporting Alberta’s farming community. In addition to local agriculture, we are committed to support those in need by donating approximately 7,135 kilograms of nutritious food to Edmonton Food Bank’s Second Helping Program. 

We’re bringing the heart of our dining experiences straight to your kitchen. Watch our cooking tutorial and find the full recipe below. 

To book your next event, connect with our team at Sales@edmontonexpocentre.com or complete the form below.   

Chef Jiju’s Recipe

Erdmann’s Farm Potato Pavé Terrine Recipe 

Ingredients

Erdmann’s Potatoes – 1   Kg 

Shallots – 20 G 

Unsalted Butter – 50 G 

Onions sliced – 50 G 

Cream – 200 ML 

Chopped Thyme – 3 G 

Salt – To Taste 

Aged Parmesan – 50 G  

Gruyere Grated – 50 G 

Bay leaf – 1 Pc  

Peppercorns – 3 Pc 

Swiss chards – 500 G 

Method: 

• In a saucepan melt butter and sweat the sliced onion till translucent.  

• Add the cream, boil it, and add peppercorn and bay leaf. Remove the saucepan from the heat and allow it to steep for 20 minutes. 

• In the meantime, peel the potatoes and thinly slice them with the help of a mandoline. 

• Remove the middle vein from the Swiss chard, wash it with cold water and pat dry. Reserve later for assembly. 

• Once the potatoes are sliced wash them with cold water to remove excess starch. Drain all excess water. 

• Now we are ready to assemble the potato terrine. In a two-inch pan lined with parchment.  

• Discard peppercorns and bay leaf. Reserve the liquid and add chopped thyme with the liquid. 

• Start layering the potatoes, season with salt, then pour the cream mixture over the potatoes, and sprinkle with parmesan, gruyere, and Swiss chard. Repeat the layering process until all the potatoes are used. 

• Cover the potatoes pan with aluminum foil and cook at 300 F for 30 minutes covered and 30 minutes uncovered. 

• Poke through the skewer to check if the potatoes are cooked. 

• Once the skewer comes clean. Press it with another pan overnight in the fridge. 

Cheese Mat  

Sylvan star Gouda – 50 G  

Cream 35 % – 100 G 

Chives Chopped – 10 G 

Agar – 2 G 

Salt – To Taste 

Method: 

• In a saucepan heat cream with agar and bring it to a boil to allow the agar to activate.  

• Boil for a minute and add Sylvan star Gouda cheese, allowing the cheese to melt. Mix in chopped chives. 

• Pour over the pressed potato. Allow it to cool down in the fridge. 

• Cut in your desired shape and reheat in the oven till reaches 170 F internal temperature.  

Caramelized onion broth 

Canola Oil – 30 ML 

Onions – 6 Pc 

Salt – To taste 

Celeriac – ½  Pc 

Madeira – 250 G 

Water – 2 L 

Peppercorns – 8 Pc 

Coriander seeds – 12 Pc 

Thyme – 3 Sprigs  

Ultra sphere 3 – As Needed 

Sherry Vinegar – 10 ML 

Method: 

• Cut all the onions in half and peel them.  

• Slice 4 onions and reserve 2 for further use. 

•  In a stock pot pour canola oil and caramelize the sliced onion till golden brown. Stirring it now and then making sure it doesn’t burn. 

• Slice celeriac and add it to the caramelized onion. 

• Remaining two onions char it on barbeque and add it to the caramelized onion mixture. 

• Deglaze the pan with madeira and reduce to au sec. Add water, peppercorns and coriander seeds. 

• Bring it to a boil and simmer for 3 hours at a very low flame. 

• Strain all the liquid through a fine strainer and season with salt and sherry vinegar. 

• Add ultra sphere or slurry for desired thickness. 

Carrot Puree 

Carrot peeled diced – 500g 

Carrot juice – 100 ml 

Butter – 50g 

Champagne Vinegar – 20g 

Method : 

• Vacuum pack diced carrot and carrot juice with butter.  

• Cook sous-vide at 200F for 45 minutes.  

• Pour everything into blender and blend till smooth puree. 

• Season with champagne vinegar and salt/pepper. 

Pickled Red Onion 

Red onion – 300 G 

Red Wine Vinegar – 100 ML 

Coriander seeds – 5 G 

Honey – 50 G 

Salt – 3 G 

Star anise – 1 Pc 

Water – 100 ML  

Method: 

• In a saucepan pour red wine vinegar, coriander seeds, star anise, honey, water and salt. 

• Bring the mixture to boil. Allow it to cool down. 

• Strain the liquid. 

• Submerge the red onion in the liquid for at least a week and cut in your desired shape. 

Garnish: 

Chives Flowers – 10 Pcs 

Nasturtium Leaves – 4 Pcs