Ingredients Jump to Instructions ↓

  1. 500g mascarpone cheese

  2. 300g Tasmanian smoked salmon

  3. 3 whole leeks

  4. 1 bunch chives, chopped

  5. 1 baby fennel bulb

  6. 4 sheets gelatine

  7. sprig purple basil

  8. 300ml extra virgin olive oil

  9. bowl of iced water

  10. 1 terrine mould or rectangle plastic takeaway container

  11. 1 teaspoon Dijon mustard

  12. Saffron mayonnaise:

  13. pinch saffron threads

  14. 3 egg yolks

  15. 50ml white balsamic vinegar

  16. extra-virgin olive oil, to taste

  17. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a bowl with a small amount of water, place the gelatine sheets in the water and allow to soften, place to one side.

  2. Place a pot of water on the stove and bring to the boil. Add a good pinch of salt to the water.

  3. Cut the leeks in half longways and remove any dirt or grit. Plunge the leeks into the salted boiling water and leave in the water for 2 minutes or until tender.

  4. Remove the leeks from the boiling water and plunge them into the iced water to retain their colour. Remove from the water and place on paper towel and allow to dry.

  5. In a metal bowl, combine the mascarpone, chopped chives, salt and pepper (to taste) and place to one side.

  6. To make the saffron mayonnaise, in a food processor combine the saffron, egg yolks and 50ml white balsamic vinegar. Blend until smooth and thick in texture, then slowly drizzle the extra virgin olive oil into the blending egg mix until a smooth consistency mayonnaise is achieved. Season to taste.

  7. Line your terrine mould with the leaves of the leeks in order to encase the mascarpone.

  8. Melt the gelatine sheets in a small amount of water on the stove (do not allow to boil) and then carefully add the mixture into the mascarpone and mix thoroughly.

  9. Add the mascarpone into the terrine mould, a small layer at a time and then place a layer of the smoked salmon on top and repeat the process until mould is full. Ensure that the terrine has a weight placed on top to ensure that the terrine is nice and tightly compressed.

  10. Place the excess leeks over the top of the terrine and place in the fridge for 24 hours.

  11. To present, finely slice the fennel and place in the rest of the white balsamic, season to taste, add the chives.

  12. Place a small spoonful of the saffron mayonnaise on the plate, place the fennel salad on top and garnish with the purple basil.

  13. Slice the terrine neatly into 6 pieces and place carefully on the plate and finish with some cracked black pepper.


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