500g mascarpone cheese
300g Tasmanian smoked salmon
3 whole leeks
1 bunch chives, chopped
1 baby fennel bulb
4 sheets gelatine
sprig purple basil
300ml extra virgin olive oil
50ml white balsamic vinegar
bowl of iced water
1 terrine mould or rectangle plastic takeaway container
1 teaspoon Dijon mustard
pinch saffron threads
3 egg yolks
50ml white balsamic vinegar
extra-virgin olive oil, to taste
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl with a small amount of water, place the gelatine sheets in the water and allow to soften, place to one side.
Place a pot of water on the stove and bring to the boil. Add a good pinch of salt to the water.
Cut the leeks in half longways and remove any dirt or grit. Plunge the leeks into the salted boiling water and leave in the water for 2 minutes or until tender.
Remove the leeks from the boiling water and plunge them into the iced water to retain their colour. Remove from the water and place on paper towel and allow to dry.
In a metal bowl, combine the mascarpone, chopped chives, salt and pepper (to taste) and place to one side.
To make the saffron mayonnaise, in a food processor combine the saffron, egg yolks and 50ml white balsamic vinegar. Blend until smooth and thick in texture, then slowly drizzle the extra virgin olive oil into the blending egg mix until a smooth consistency mayonnaise is achieved. Season to taste.
Line your terrine mould with the leaves of the leeks in order to encase the mascarpone.
Melt the gelatine sheets in a small amount of water on the stove (do not allow to boil) and then carefully add the mixture into the mascarpone and mix thoroughly.
Add the mascarpone into the terrine mould, a small layer at a time and then place a layer of the smoked salmon on top and repeat the process until mould is full. Ensure that the terrine has a weight placed on top to ensure that the terrine is nice and tightly compressed.
Place the excess leeks over the top of the terrine and place in the fridge for 24 hours.
To present, finely slice the fennel and place in the rest of the white balsamic, season to taste, add the chives.
Place a small spoonful of the saffron mayonnaise on the plate, place the fennel salad on top and garnish with the purple basil.
Slice the terrine neatly into 6 pieces and place carefully on the plate and finish with some cracked black pepper.