Pressed Leek Terrine with Cashel Blue & Green Peppercorns

Name: Pressed Leek Terrine with Cashel Blue & Green Peppercorns
Yield: Serves 8-10
Ingredients: ½ teaspoon Dijon mustard; 2 tablespoons green peppercorns; 2 hard-boiled eggs, whites & yolks separated & chopped; 250 g (9 oz, generous 1 cup) Cashel Blue, crumbled; 2 shallots, finely chopped; 1 tablespoon chopped fresh tarragon; Salt & freshly ground black pepper; 30 young leeks; 8 (10) tablespoons walnut oil; 2 tablespoons champagne vinegar; A pinch of sugar

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

I suggest you make this terrine for a special occasion as it takes a little while to prepare and should not be kept for long, otherwise its freshness and crispness will be lost.

Ingredients

30 young leeks
A pinch of sugar
250 g (9

Starter
Vegetarian
Gluten-free

Method

Trim the leeks, wash them well and cut them into 20-25 cm (8-10 in) lengths. Bring a large pan of water to the boil with the sugar and some salt. Throw in the leeks, return to the boil and cook for 8-10 minutes, until just tender. Remove the leeks and cool slightly. Squeeze out all excess moisture and dry them in a cloth.

Take a loaf tin measuring about