Chilled Leek Terrine with Caviar

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Tie the leeks together with kitchen string, using 6 halves per bundle.

3. 3

   Add the bundles to the boiling water and cook until just tender throughout, 10 to 15 minutes.

4. 4

   Drain and transfer the leeks to a large bowl of ice water to cool completely.

5. 5

   Drain again and pat dry; cut the strings.

6. 6

   Line an 8-by-4-inch loaf pan with plastic wrap, allowing several inches of overhang on each side.

7. 7

   Arrange the leeks in the pan, cut side up, overlapping them slightly; season each layer with salt and pepper.

8. 8

   Cover with the overhanging plastic wrap.

9. 9

   Set another small loaf pan on top of the leeks, weigh it down with cans and refrigerate overnight.

10. 10

    In a bowl, mix the creme fraiche with the lemon juice until smooth.

11. 11

    Spoon the cream onto 8 small plates and mound a little caviar alongside.

12. 12

    Uncover the leek terrine and pour off any liquid.

13. 13

    Carefully turn the terrine out onto a cutting board and discard the plastic wrap.

14. 14

    Using a serrated knife, cut the terrine into 1-inch slices.

15. 15

    Set each slice on a plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.