Pressed Leek Terrine

A beautiful vegetarian French classic featuring compressed leeks layered with truffle and finished with a hazelnut oil vinaigrette.

Vegetarian Healthy Appetiser French Leeks

Estimated Nutrition

Calories

153.1

kcal / serving

918.4 kcal total

Carbs

12.8g

per serving

76.5 g total

Fat

11g

per serving

65.8 g total

Protein

2.4g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Chardonnay Wine Vinegar

NutsSeeds

Sea Salt

flaked

pinch

Sea Salt

for seasoning

pinch

Black Pepper

freshly ground

sprig

Chive

chopped

OilsFats

Hazelnut Oil

Other

Black Truffle

very thinly sliced

Vegetables

piece

Leek

trimmed to 15cm lengths and outer layers removed

180

Jerusalem Artichoke

peeled, halved and steamed

handful

Winter Leaves

such as lamb's lettuce

Method

Boil the leeks in 3 liters of salted water for 20 minutes until tender then cool completely.

Line a 15cm square container with a double layer of cling film leaving an overhang.

Brush with chive vinaigrette and garnish with artichokes, extra truffle, and winter leaves.

Remove the film and plate each slice using a palette knife.

Slice the terrine into 2cm thick pieces while still wrapped in film.

Fold over the film, add a weighted container on top, and compress for 12 hours.

Layer the leeks in the container, brushing each layer with vinaigrette and adding truffle slices.

Blend the vinaigrette ingredients with a teaspoon of water using a hand blender.