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Pressed leek terrine

Pressed leek terrine — a community recipe on Potlikkr.

Ingredients

• 3.0 tsp Flaked Sea Salt
• 4.0 tbsp Hazelnut Oil
• 1.0 tbsp Chardonnay Wine Vinegar

Method (preview)

1. 1

   Prepare the leeks by peeling off the two outer layers (they will be too fibrous). Divide each leek into two 15cm/6in lengths. In a large saucepan on a high heat, bring 3 litres/5¼ pints water and the salt to a rolling boil. Cook the leeks for 20 minutes, until completely tender. Using a slotted spoon, lift them onto a tray and leave to cool completely.

2. 2

   For the vinaigrette, in a bowl, whisk all the ingredients with 1 teaspoon water using a hand-held blender. Taste and adjust the seasoning if necessary.