(serves about 10)
50g shallots, sliced
200ml white wine
100ml Noilly Prat
200ml double cream
1 leaf gelatine, dissolved in a reduction of 200ml fish stock
750g smoked haddock fillets
250g new potatoes, cooked and diced
2 bunches baby leeks, finely sliced
2 bunches chives
300g young spinach
Salt and pepper
Sweat the shallots in the butter until soft. Deglaze with the white wine and Noilly Prat and reduce by half. Add the double cream and gelatine and heat through gently. Pass through a fine chinois. Lightly grill the smoked haddock and mix with the potatoes, leeks, chives and cream mixture.
Line a terrine mould with clingfilm, place the mixture inside and press overnight in the fridge. Blanch the spinach leaves and wrap around the terrine. Slice to serve, and garnish with a coriander and lemon grass relish and toasted saffron brioche.