A terrine is kind of like a pate with big chunks of tasty veggies, like our yummy leeks.
10 medium leeks
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper to taste
Dash cayenne (optional)
2 ounces creme fraiche
2 ounces goat cheese
Bring a large pot of salted water to a boil. Trim root end and dark green tops of leeks (keep the tops for soups or stock). Wash thoroughly, keeping leeks as whole as possible. Cook until very tender, about 12-14 minutes. Using a slotted spoon, transfer leeks to paper towels to drain and season with salt, pepper and cayenne. Let cool. Mix together creme fraiche, goat cheese, zest, salt and pepper in a bowl.
Line a 9″x5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Layer leeks and creme fraiche mixture, beginning and ending with leeks. Fold excess plastic over top of terrine and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-ounce cans on top to weigh down terrine and refrigerate for at least 8 hours. Unwrap and invert terrine onto a serving platter. Cut into 1″-thick slices to serve.
We thank Saveur.com for this tasty and visually delightful recipe.