Leek Terrine: A Culinary Exploration Of French Delicacy

Leek terrine is a visually striking dish that combines leeks with goat's cheese. The leeks are cooked and layered with a creamy cheese mixture in a loaf pan, then left to set in the fridge with weights on top. The result is a geometric wonder, with alternating shades of green and white bound together in cheese. It can be served with dark pumpernickel bread, gravlax, or as part of a cheese plate.

Leek terrine ingredients

Leek terrine is a visually striking dish that combines the natural sweetness and slipperiness of leeks with the salty and smooth texture of goat's cheese. The key ingredients are leeks and goat's cheese, but there are several variations on this theme.

Leek Selection

The type and quantity of leeks used can vary. Some recipes call for 20 medium leeks, while others suggest using 12 small to medium leeks or 2.3 kg of young and slender leeks. It is important to trim and wash the leeks before cooking.

Cheese and Cream

Goat's cheese is the most commonly used cheese for leek terrine, with recipes suggesting anywhere from 4 oz to 180g. The cheese is often combined with crème fraiche, lemon zest, salt, and pepper to create a creamy mixture that complements the leeks.

Additional Ingredients

Some recipes add additional ingredients to enhance the flavour and presentation of the dish. These can include olive oil, red wine vinegar, sugar, and herbs such as chervil or tarragon. One variation includes prosciutto-wrapped chicken and mushrooms, creating a heartier terrine.

Cooking and Presentation

The leeks are typically cooked in boiling salted water until tender, and then drained and seasoned. The leeks and cheese mixture are layered in a loaf pan or terrine dish, with some recipes suggesting lining the dish with plastic wrap or cling film for easier removal. Weight is placed on top of the terrine to help it set, and it is chilled for several hours or overnight. The resulting dish is then carefully sliced and served, often with additional cheese or a vinaigrette dressing.

Leek preparation

Leek terrine is a visually striking dish, with concentric circles of varying shades of green and white leeks bound together with a creamy goat's cheese mixture. The preparation of the leeks is key to achieving this beautiful result.

Firstly, select young, slender leeks for your terrine. You will need around 12-20 medium leeks, depending on the size of your loaf pan or terrine dish. Cut off the root ends and dark green tops of the leeks, and rinse thoroughly. It is important to keep the leeks as whole and intact as possible during this process.

Next, bring a large pot of salted water to a boil. You can also add a little sugar to the water if desired. Working in batches, cook the leeks until they are very tender, about 10-15 minutes per batch. Use a slotted spoon to transfer the cooked leeks to paper towels or a clean kitchen towel to drain and cool slightly. It is important to remove any excess liquid from the leeks to ensure a neat, compact terrine.

Once the leeks are cool enough to handle, trim them to size so they fit lengthways into your loaf pan or terrine dish. Place the leeks in the pan, ensuring they are neat and tightly packed together. For a more visually appealing terrine, you can alternate the green and white ends of the leeks when packing them into the pan.

Finally, the leeks should be seasoned before layering with the cheese mixture. Sprinkle each layer of leeks with salt and pepper, or for a zesty twist, try lemon or lime zest.

Now your leeks are prepared, you can begin assembling your terrine!

Cooking method

First, prepare your leeks. You'll need to trim and wash the leeks, removing the root end and dark green tops. Keep the leeks whole and as intact as possible. Cut the leeks to fit your tin/pan, placing them head to tail/alternating green and white ends to mix the colour of the terrine. Make longitudinal slits in the green tops and wash the leeks in cold water, ensuring you're gentle with them so as not to break them.

Next, boil a large pot of salted water with a little sugar. Working in batches, cook the leeks until they are very tender—this should take around 10-15 minutes. Drain the leeks and place them on paper towels or a rack to cool.

Now, prepare your tin/pan. Line a loaf pan or terrine dish with plastic wrap or cling film, leaving enough overhang to eventually fold over the top of the assembled terrine. You can also line the dish with slices of prosciutto, overlapping to cover the base and sides, with the prosciutto overhanging the edges.

It's time to assemble the terrine. Layer the leeks with your chosen creamy mixture (see the section below for ideas), beginning and ending with leeks. For a simple leek and goat's cheese terrine, whisk together the cheese and crème fraiche until smooth and light, seasoning with salt, pepper, and a drizzle of olive oil. For a more complex flavour, add lemon or lime zest to the mixture.

Once assembled, fold the plastic wrap or cling film over the top of the terrine. Cover with cardboard or a piece of wood cut to fit inside the rim of the pan. Place weights on top—this could be cans or a brick—and refrigerate for at least eight hours or overnight.

When ready to serve, unwrap and invert the terrine onto a serving dish. Use a sharp knife to cut the terrine into 1-inch slices. For a final flourish, top with a quenelle of goat's cheese cream and dress with a simple olive oil and red wine vinegar vinaigrette.

Flavour Combinations

Leek and goat's cheese is a classic pairing, but you can also experiment with different flavour combinations. Here are some ideas:

• Lemon, ginger, and sesame dressing
• Chèvre and lemon zest
• Chicken and mushroom
• Prosciutto-wrapped chicken

Serving suggestions

Leek terrine is a visually striking dish that can be served in a variety of ways. Here are some serving suggestions:

As an Appetiser

Leek terrine makes for an elegant starter or appetiser. It can be served simply with a squeeze of lemon juice and a sprinkle of salt to enhance the flavours.

Brunch

For a more substantial meal, serve the leek terrine with dark pumpernickel bread and some briny cured salmon. This combination works well for brunch or a casual dinner.

Cheese Plate

The leek terrine can also be a vibrant addition to a classic cheese plate. Its striking geometry and colour contrast will make for a visually arresting presentation.

Salad

Leek terrine pairs well with a simple salad. For instance, it can be served with olive oil, red wine vinegar vinaigrette, and dressed with herbs or salad leaves.

Main Course

Leek terrine can also be served as a side dish to accompany a heavy main course. Its mild flavour and elegant presentation make it a versatile option to complement a variety of main courses.

Wine Pairing

When serving leek terrine, consider pairing it with a glass of cold wine, such as a Sancerre Rosé or a Fié Gris. These wines can enhance the natural sweetness of the leeks and complement the salty, smooth texture of the goat's cheese.

Overall, leek terrine is a versatile dish that can be served in a variety of ways, depending on your preferences and the occasion. It can stand alone as an appetiser or be paired with bread, cheese, or salad to create a more substantial meal.

Accompanying dishes

Leek terrine is a visually striking dish that combines the natural sweetness and slipperiness of leeks with the salty and smooth texture of goat's cheese. It can be served as an appetizer or a main course.

Bread and Salmon

Leek terrine can be served with dark pumpernickel bread and some briny cured salmon, such as gravlax. This combination makes for a delicious brunch option or a casual dinner as part of a cheese plate.

Salad

A simple salad of mixed greens, herbs, or salad leaves can accompany the leek terrine. You can also add some baby salad leaves to the plate when serving.

Spiced Pear

Chunky spiced pear can be arranged around the leek terrine on the plate. This adds a touch of sweetness and a contrast in texture to the dish.

Chicken Poaching Liquid and Oil

Drizzling a small amount of chicken poaching liquid and oil around the plate can enhance the flavours of the leek terrine.

Wine

When serving leek terrine, consider pairing it with a wine that will complement the dish. For example, a Sancerre Rosé has depth and a slight meatiness that works well with the leek terrine, especially if it is highly seasoned. Alternatively, a dry and light wine like the Fié Gris can accentuate the savoury notes of the goat's cheese.

These accompanying dishes will enhance the flavours and presentation of the leek terrine, making it a delightful culinary experience for your guests.

Frequently asked questions