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Leek and goat’s cheese terrine

Leek and goat’s cheese terrine – A delicious blend of Mediterranean flavours!
A perfect recipe to surprise and impress your guests. This leek and goat’s cheese terrine is a tasty, delicate combination. Its richly flavoured texture offers a unique sensation that is both rich and light. Served with a fresh salad, it’s a real treat to serve and share. Discover this recipe full of freshness and flavours that will delight your taste buds! A simple, tasty recipe for eating and drinking!

Une recette proposée par :

  • Food photographer - Céline de Cérou - Food stylist

  • Quantité

    6 persons

  • Temps de préparation

    30 minutes

  • Temps de repos

    2 hours

  • Temps de cuisson

    20 minutes

  • Temps total

    2 hours and 50 minutes

Liste des ingrédients

Leek and goat’s cheese terrine

La recette

– Clean the leeks. Cut the green parts to the size of your terrine or cake tin. Cook for 20 minutes in boiling salted water. Drain carefully, squeezing out excess water. Season with salt and pepper.
– Chop the chives with a knife. Mash the cheese with a fork in a salad bowl, add the chives and toasted rapeseed oil. Season with salt and pepper.
– Line the mould with cling film. Assemble the terrine, alternating layers of fromage frais with herbs and leeks. Fold back the cling film and pack the mixture well.
– Chill for at least 2 hours. If necessary, place a weight on top to help compact the whole.
– Just before serving, unmold the preparation, remove the foil and slice the terrine.
– Serve with a crisp green salad.

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