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Smoked salmion and leek terrine with sauce verte
Preparation info
- Serves
10
- Difficulty
Medium
- Ready in
1 hr 20
Appears in
Published 1999
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 30 10-15
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
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