Warm Truffled Baby Leek Terrine Recipe

Prep and blanch leeks

Trim roots and dark green tops from baby leeks, keeping the white and light green parts intact. Rinse thoroughly to remove grit. Bring a large pot of salted water to a gentle boil, add 1 tbs butter, then add leeks and blanch 2–3 minutes until just tender but not falling apart. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Slice and arrange

Cut leeks lengthwise into halves or thirds depending on width so they form manageable strips. If using a terrine mold (about 500 ml capacity), butter it lightly with 1 tsp butter. Line the mold with leek strips so the attractive cut faces will show on the terrine sides; reserve some cut pieces to fold into the filling if desired.

Bloom gelatin and reduce stock

Sprinkle gelatin over 30 ml cold water in a small bowl and let bloom 5 minutes. Meanwhile, bring the stock to a simmer in a small saucepan and reduce by about a quarter (3–4 minutes). Remove from heat and stir in bloomed gelatin until fully dissolved. Stir in cream and allow mixture to cool to lukewarm.

Make leek custard

Melt remaining 1 tbs butter in a sauté pan over medium heat. Add the reserved chopped leek pieces and sauté 2 minutes until soft but not browned. Pour the warm stock-cream-gelatin mixture into a blender with the sautéed leeks, egg yolks and egg whites, fresh thyme, chives, truffle (or 1/2 tsp truffle oil if using), salt and pepper. Blend until very smooth, about 30–45 seconds. Pass the mixture through a fine mesh sieve into a bowl to ensure silky texture.

Assemble terrine

Pour a small amount of the custard into the lined mold to help settle any air pockets. Carefully pack any remaining leek strips and salad-suitable leek pieces vertically or layered inside the mold for visual effect, then pour remaining custard to fill, leaving ~5 mm headspace. Tap gently to remove air bubbles.

Cook and set

Preheat oven to 150°C (300°F). Place the terrine mold in a deep baking tray and add enough hot water to come halfway up the sides of the mold (bain-marie). Cover the mold loosely with foil and bake 30–35 minutes, or until the custard is set at the edges but still slightly wobbly in the center. Remove from the oven and cool to room temperature in the water bath, then refrigerate at least 4 hours or overnight to fully set.

Unmold and slice

Run a thin knife around the terrine edge to loosen, then invert onto a cutting board. If necessary, warm the outside of the mold briefly with a towel dipped in hot water to help release. Slice the terrine into 1–1.5 cm (about 1/2 inch) slices with a sharp knife rinsed between cuts for clean edges.

In a small bowl or jar combine white wine vinegar, Dijon mustard, whole grain mustard, honey, minced shallot, chopped parsley and tarragon (or chives). Whisk or shake to emulsify while streaming in the olive oil until a smooth vinaigrette forms. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust acidity, sweetness, or seasoning as needed.

Toss the mixed baby salad greens, sliced radish and cucumber matchsticks lightly with 1–2 tbs of the mustard-herb vinaigrette (reserve most vinaigrette for service). Dress just before plating so greens remain crisp.

Place a slice of warm (or chilled) truffled baby leek terrine on each plate. Arrange a small portion of the dressed petite salad alongside. Spoon a little vinaigrette around the terrine and over the salad; finish with a light drizzle of remaining truffle oil if desired and garnish with chervil or parsley. Grind a little black pepper over the terrine and serve.