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Pressed salmon and leek terrine with mustard sauce

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Listener 14/4/2007

Pressed, uncooked terrines are popular for their simplicity and clean flavours. You can use almost any seafood here, but I like the colour and richness of salmon in contrast with the leeks. The terrine must be weighted down so the ingredients press together and become sliceable.

Ingredients

500 ml	Fish stock
800 g	Boneless salmon fillets
1¼ kgs	Baby leeks, washed and trimmed
1 to garnish	Fresh chives
1 to taste	Sea salt
1 to taste	Ground black pepper

Mustard sauce

4 Tbsp	Lemon juice, freeshly squeezed
6 Tbsp	Crème fraîche
2 Tbsp	Dijon mustard
2 tsp	Runny honey
3 Tbsp	Fresh chives, finely chopped

Directions

Line a 25cm loaf tin with a double thickness of clingfilm, leaving a large overhang on both sides. To make the mustard sauce, whisk all the ingredients together in a bowl and season to taste. Set aside.
Put the stock and salmon fillets in a large saucepan. Cover, bring to a gentle simmer and continue cooking for 2-4 minutes, depending on the thickness of the salmon. Do not boil. Remove the pan from the heat and leave to cool for 15 minutes. Remove the salmon, peel off the skin and discard it. Break the salmon into large pieces.
Steam the leeks over boiling water in a large covered steamer for 15 minutes until tender. Quickly refresh with cold water.
Season the leeks and the salmon to taste. Put a third of the leeks in the bottom of the loaf tin, parallel to the long sides, then layer half of the salmon pieces over the top. Repeat this process, finishing with a final layer of leeks. Fold the clingfilm over the top. Slash the top and around the sides in several places with the point of a sharp knife to allow any excess juices to escape. Put the terrine on a tray and weight the top down well. Refrigerate overnight. Unfold the clingfilm from the terrine, invert onto a serving dish and peel off the clingfilm. Use a sharp knife to cut 2cm slices. Serve with mustard sauce and a few chives. Serves 10-12 as a light summer lunch or starter.