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Leek and Fresh Goat Cheese Terrine Recipe
Leek and Fresh Goat Cheese Terrine
Jean-Paul Lacombe, Léon de Lyon, France
Jean-Paul Lacombe, Léon de Lyon, France
Flavors of Lyon
Total time: more than 2 hours

Preparation time: 30-40 minutes
Cooking time: 30-40 minutes
Waiting time: 2 + 24 hours

Difficulty: Easy
Chef's Note

Don't hesitate to drizzle the terrine generously with vinaigrette. The dish takes its inspiration from the classic "leeks vinaigrette."

To make this dish more elegant, sprinkle the top of each slice with a few truffle shavings. The subtle combination of goat cheese, leeks, olive oil and truffles is particularly successful.

For 4 servings

- 1.3 kg (2 lb. 14 oz.) leeks
- 5 fresh small goat cheeses (such as
- 500 ml (2 cups) broth or stock
- 10 sheets of gelatin
- 1/2 bunch chives
- 1/2 bunch chervil
- 800 ml (3 1/4 cups) olive oil
- 100 ml (6 tbsp.) wine vinegar
- 200 g (7 oz.) tomatoes
- Salt and freshly ground pepper




This fresh summer dish demands a fruity, round elegant wine such as a Condrieu, Chassagne-Montrachet or even a Saint-Véran from Georges Duboeuf, served chilled.

Leek and Fresh Goat Cheese Terrine 1

- Wash and tie up the leeks and cook in boiling salted water until very tender.
- Cut them up to the green part, to fit the length of the terrine. Refresh in ice water. Drain for two hours, weighted down to extract the water.
- Hull the tomatoes and cut into small dice. Season with olive oil and chopped herbs.
- Heat the broth and add the gelatin leaves that have been softened in cold water. Let cool.

Leek and Fresh Goat Cheese Terrine 2

- Line the terrine with plastic wrap; pour in a layer of aspic then line the bottom and sides with leeks, alternating white and green ends;
- add a first layer of diced tomato and a row of goat cheese in the center;
- continue with a layer of aspic, a layer of tomatoes and fill the mold with the remaining leeks and aspic;
- press down on the terrine to remove the excess aspic.

Leek and Fresh Goat Cheese Terrine 3

- Refrigerate for 24 hours;
- when the terrine is set, unmold onto a board and wrap in plastic wrap so you can cut it more easily;
- using an electric knife, slice into 2-3 cm (1") slices.

Leek and Fresh Goat Cheese Terrine 4

- Spoon about 60-70 ml (5-6 tbsp.) viniagrette onto the plate with each slice of terrine (oil, vinegar, salt and freshly ground pepper).
- Sprinkle with some diced fresh tomatoes, chervil sprigs and chopped chives.
- Add a few young leeks for garnish, placing them on the plate around the terrine.

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