Leek and Spring Onion Terrine with Roasted Ham and Mustard Dressing

A sophisticated vegetable terrine served with sliced ham and a zesty mustard and rapeseed oil dressing.

Appetiser Leeks Cold Starter Ham Terrine

Estimated Nutrition

Calories

885.6

kcal / serving

3542.4 kcal total

Carbs

12g

per serving

48 g total

Fat

71.6g

per serving

286.5 g total

Protein

36.5g

per serving

145.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

leaves

Gelatine

CondimentsSauces

tsp

English Mustard

tsp

White Wine Vinegar

Fruits

0.5

piece

Lemon

Juice only

Liquids

750

Vegetable Stock

Meat

750

Cooked Ham

Sliced, for serving

NutsSeeds

piece

Bay Leaf

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

tbsp

Chervil

Roughly chopped, fresh

OilsFats

250

Rapeseed Oil

Vegetables

piece

Leek

Medium, trimmed

piece

Spring Onion

Trimmed

Method

Slice the terrine into wedges and serve with ham slices and mustard dressing.

Remove vegetables and boil the stock until reduced by two thirds.

Simmer leeks and spring onions in vegetable stock with a bay leaf for 10 minutes until tender.

Soak gelatine in cold water, strain, and whisk into the hot reduced stock.

Strain the stock into a bowl, season, stir in chervil, and chill for 30 minutes until partially set.

Layer leeks and spring onions on three sheets of cling film.

Spoon the jelly over the vegetables, roll into a tight cylinder, and chill for one hour.

Whisk mustard, vinegar, lemon juice, and oil together to create a dressing.