• Ingredients:

    Salmon

    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

    Directions:

    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

    Melt the duck fat in a medium pan, peel the potatoes and slice long ways into 1cm thick slices

    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

    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

    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