– 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.