12 small to medium leeks with about 10 inches of white to light green, dark greens chopped off and rinsed
4 ounces chèvre
4 ounces crème fraiche
1 teaspoon lemon zest
Kosher salt
Freshly ground black pepper
Instructions
Bring a large pot of heavily salted water to boil. Add leeks to water and cook until they are tender, about 10-15 minutes, working in batches if needed. Transfer leeks to a cutting board and let cool slightly.
Meanwhile, in a small bowl, mix together chèvre, crème fraiche, and lemon zest.
Once leeks have cooled, use a clean kitchen towel to squeeze out extra liquid. Trim off root end and season leeks with salt and pepper.
Line a 9 by 5 loaf pan with plastic wrap with about 4 inches of extra wrap hanging over the edges. Place 4 leeks in the bottom of the pan. Spread ⅓ of the goat cheese mixture equally across the leeks and season with salt and pepper. Top with 4 more leeks and spread another layer of ⅓ of goat cheese mixture. Repeat one last time with the remaining 4 leeks and last ⅓ of the goat cheese mixture.
Fold plastic wrap over the top of the terrine. Place three 15 ounce cans on top to weigh it down, and refrigerate for 6-8 hours. Carefully remove plastic wrap on top and invert the terrine onto a serving dish. Gently cut the terrine into 1 inch slices to serve.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/05/11/leek-terrine/