Cut the potatoes in chunks and boil in salted water until soft. Drain well and transfer to a bowl. Mash until smooth and fine. Put the poblano in a blender, add smoked paprika and cayenne, lemon juice and olive oil and whizz until smooth. Mix into the mashed potatoes (start with half the amount first, adding the rest as you go). Beat with a wooden spoon to mix everything into a smooth, sticky mash (alternatively, knead it like you would a dough). Taste and add salt if needed.

Line a 9-inch loaf pan with plastic wrap. Press potato mixture into the prepared pan and smoothen well. Cover with plastic wrap and chill in the fridge.

Mix together fine herbs and olive oil. Cover and transfer to fridge to infuse. Using a mandoline or vegetable peeler, slice ribbons of the zucchini. Mix together 1 tablespoon olive oil, lemon juice and a good pinch sea salt. Coat the zucchini ribbons with this and leave to marinate for 30 minutes. Take out and drain well. Wrap zucchini ribbons around a finger to form roses. Store roses on kitchen paper in a closed container in the fridge until ready to use.

Turn out the potato terrine and drizzle with the fine herbs oil. Garnish to taste with zucchini roses, quail eggs, cherry tomatoes and herbs; drizzle with fine herbs oil. At the very last minute, garnish with colorful potato chips.

Serve as an appetizer, or as a side with grilled shrimp or a crab boil, for instance.