Pressed leek terrine with dijon mayonnaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

By Alice Hart

Published 2018

  • About

Preparing this dish is just so simple and the real bonus is that only three ingredients are needed for the terrine. It’s sublime served with mayonnaise, but the terrine also works well with a basic vinaigrette.


  • 1.2 kg (2 lb 11 oz) young, slender leeks
  • ½ small


Line a standard terrine mould or loaf tin with plastic wrap. Trim the leeks to roughly the same length as the terrine mould, leaving a little green at the ends. Rinse them well under cold running water to wash away any grit. Drop the leeks into a large pan of salted, boiling water and simmer for 10–12 minutes until completely tender to the point of a knife. Drain and leave to cool slightly.