Smoked salmion and leek terrine with sauce verte

Name: Smoked salmion and leek terrine with sauce verte
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 350 ml (11 fl oz) crème fraîche or sour cream; 350 ml (11 fl oz) crème fraîche or sour cream; few drops of lemon juice; 45 g (1½ oz) fresh parsley; 45 g (1½ oz) fresh dill leaves, chopped; 45 g (1½ oz) fresh chervil leaves, chopped; 105 g (3½ oz) watercress, tough stems removed; 105 g (3½ oz) watercress, tough stems removed; rocket leaves, to garnish; rocket leaves, to garnish; 560 g (1 lb 2 oz) long slices of smoked salmon; 10-15 large spinach leaves, stalks removed; 10-15 large spinach leaves, stalks removed; 30 very small whole leeks, trimmed of tough green leaves and roots; 1.5 litres fish stock; 30 very small whole leeks, trimmed of tough green leaves and roots

Preparation info

Serves
10

Difficulty
Medium
Ready in
1 hr 20

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Beautifully light but with a good depth of flavour, this dish makes a perfect appetizer or lunch. Cooking the leeks in fish stock helps them to press together and makes it easier to slice the terrine.

Ingredients

1.5 litres fish stock
30 very small whole leeks, trimmed of tough green leaves and roots
10-15

Fish course
Starter
Pescatarian
Gluten-free

Method

In a large pan, bring the fish stock to the boil. Place the leeks in stock, reduce the temperature and gently simmer for 20 minutes, or until tender. Drain well, then set aside to cool.
Blanch the spinach in boiling water for 30 seconds. Drain, then plunge into iced water. Carefully lift the leaves out individually and place on paper towels or a cloth and pat d