The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. The terrine takes at least 8 hours to set, so plan ahead accordingly.
- 20 medium leeks (about 5 lbs.)
- 4 oz. goat cheese, softened
- 4 oz. crème fraiche
- 1 tsp. lemon zest
- Kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Trim root end and dark green tops of leeks. Wash thoroughly, keeping leeks whole and as intact as possible. Working in batches, cook leeks until very tender, about 12-14 minutes per batch. Using a slotted spoon, transfer leeks to paper towels to drain and season with salt and pepper; set aside. Mix together crème fraiche, goat cheese, zest, salt and pepper in a bowl; set aside.
Line a 9" x 5" loaf pan with plastic wrap, letting at least 4" hang over the edges. Layer leeks and crème fraiche mixture, beginning and ending with leeks. Fold excess plastic over top of terrine, and cover with a piece of cardboard cut to fit inside the rim of the pan. Place three 15-oz. cans on top to weigh down terrine, and refrigerate for at least 8 hours or overnight. Unwrap, and invert terrine onto a serving platter; cut into 1"-thick slices to serve.