How do you make a terrine of pig's trotters approachable? That thought has plagued me on and off for some time now. As I drove to work today the question popped into my head just as I was reminiscing about potatoes. The connection was made. I hurried into work and used our Japanese vegetable slicer to make sheets of potato. I then thinly sliced our pig trotter terrine and brushed it with mustard. I then laid the terrine slices on the long potato sheet and rolled the two together like a jellyroll. Finally, I slow cooked the two together sous vide and then let them chill. The result is a blending of pork and potato which can be sliced and seared and served as a dish on its own or as part of another presentation. Today, I served the potato and pork with persimmon-yogurt, seaweed sauerkraut, smoked grapes, mustard seeds and savory. Obviously there is now a multitude of dishes we can develop with this base product, from one featuring truffles to another influenced by a great New England clam chowder.