Smoked salmon terrine with leeks and confit potatoes

50 minutes



  • 4 leeks
  • 300g of duck fat
  • 400g of large Maris piper potato
  • 350g of smoked salmon, 6 thin slices put aside
  • 3 banana shallots, peeled and finely diced
  • 150g of cornichons, finely chopped
  • 150g of baby capers, finely chopped
  • 25g of chives, chopped
  • 50g of flat-leaf parsley, chopped
  • 300g of clarified butter
  • salt

To plate

  • 1 dollop of piccalilli
  • 1 loaf of crusty bread
  • 1 handful of pea shoots
  • 1/2 cucumber, finely sliced


Trim any green from the leeks and remove their bottoms, discard any dirty layers and wash. Blanch in heavily salted boiling water for about 8 minutes or until tender. Drain and allow to cool
  • 4 leeks
  • salt
Melt the duck fat in a medium pan, peel the potatoes and slice long ways into 1cm thick slices
  • 300g of duck fat
  • 400g of large Maris piper potato
Poach the potatoes in the duck fat until tender and allow to cool on a cooling rack
Shred the smoked salmon in a mixing bowl, removing any dark meat that is just under the skin. Add the shallots, cornichons, capers and herbs
  • 350g of smoked salmon
  • 3 banana shallots
  • 150g of cornichons
  • 150g of baby capers
  • 25g of chives
  • 50g of flat-leaf parsley
Line a two pint terrine mould with cling film that has been oiled on both sides; ensure that there are no air pockets in the bottom
Line the terrine mould with the 6 leftover pieces of thinly sliced smoked salmon, ensuring there is a generous overhang all the way round which will be used later to enclose the terrine mix before setting
To layer up the terrine start with a thin layer of the smoked salmon mix, then some of the liquid butter. Press the salmon mix down in the butter
  • 300g of clarified butter
Ensure the leeks have been cut to the length of the terrine. Repeat the process of step 7, this time adding the leeks lengthways followed by the salmon mix. Now repeat with salmon and the potato slices and then with leeks again until you reach the top
Ensure you use a generous amount of butter with each layer as this will help hold it together
Enclose the terrine by making sure the overlapping sliced smoked salmon fold over to seal the terrine with the cling film then following over the top
The terrine will need to be pressed overnight by weighing it down with another terrine mould on top filled with an appropriate weight
Once the terrine has been pressed, unmould and slice off a very thin slice from one end, and discard
Slice a 1cm thick slice very carefully and place on a starter plate - this needs come to room temperature or the butter will be unpleasant and hard
When at room temperature serve with piccalilli, brown bread, pea shoots and cucumber slices
  • 1 dollop of piccalilli
  • 1 loaf of crusty bread
  • 1 handful of pea shoots
  • 1/2 cucumber