Recipe by Tony Smith
1 salmon fillet (600g)
2 medium sized leeks (around 850-900g)
1 cup water
A little salt and pepper
1 egg white
100ml fresh cream
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup of chopped parsley and a little thyme
A brine of 4 teaspoons salt mixed into 2 cups of water
Cut the bottom end off the leeks, then trim back to about two thirds, leaving a little of the green end on. Cut the leeks into 1/2 lengthwise.
Place the leeks into a shallowish saucepan; add the butter and a cup of water. Season with a little salt and pepper. Bring to a boil, cover and cook until tender, around 10 minutes. Take off the heat and leave to cool.
Trim the salmon fillet and cut into even finger thick strips lengthwise. Put these aside and weight the off-cuts; you need 200g of trimmings so if you need to make up the weight add a little from the strips. Try and keep the salmon cold, refrigerating throughout.
Place the trimmings into a food processor along with the teaspoon of salt. Puree, then add the egg white. When well blended add 50mls or 1/2 of the cream to make a smooth mousse, do not over mix at this stage. Transfer mix to a stainless steel bowl and place back into your refrigerator.
Place the salmon strips into the brine for 5 minutes, strain and place them onto a clean tea towel to absorb any excess liquid. Discard brine.
Pre-heat your oven to 150˚C, and line a terrine or pâté mould with cooking paper, lightly oiled.
Line a terrine or pâté mould with the leeks using the outer leaves, the centres will be used. Try to overlap enough so that they can be folded over the top to finish the terrine.
Take the mousse mix out of your refrigerator and with a spatula blend in remaining cream, finish by adding the cayenne pepper.
Spread a thin layer of the mousse onto the base of the leeks. Place in a couple of salmon strips, a sprinkle of chopped parsley and thyme, some remaining leeks, then repeat until all is used.
Fold over overlapping leeks, cover with a fitting layer of cooking paper, then a wrap of cooking foil.
Place terrine into a baking tray, place into oven then pour in hot water up to one third of the terrine dish. Bake for one hour, then test with a metal skewer or if you have a temperature probe 70˚ in the middle is good. Take the dish out of the oven and as it is cooling place a light weight on top.
Chill preferably overnight.
When ready to serve, dip the whole terrine into hot water for a minute then invert onto a board. Cut into even slices; serve with a salad or herb garnish and a little mayonnaise.
Note; For a midsummer version line the terrine with courgette slices that have been quickly sautéed. Using the same basic recipe many variations can be used as the seasons change.