Smoked salmon terrine with leeks and confit potatoes

Trim any green from the leeks and remove their bottoms, discard any dirty layers and wash. Blanch in heavily salted boiling water for about 8 minutes or until tender. Drain and allow to cool

Melt the duck fat in a medium pan, peel the potatoes and slice long ways into 1cm thick slices

Poach the potatoes in the duck fat until tender and allow to cool on a cooling rack

Shred the smoked salmon in a mixing bowl, removing any dark meat that is just under the skin. Add the shallots, cornichons, capers and herbs

Line a two pint terrine mould with cling film that has been oiled on both sides; ensure that there are no air pockets in the bottom

Line the terrine mould with the 6 leftover pieces of thinly sliced smoked salmon, ensuring there is a generous overhang all the way round which will be used later to enclose the terrine mix before setting

To layer up the terrine start with a thin layer of the smoked salmon mix, then some of the liquid butter. Press the salmon mix down in the butter

Ensure the leeks have been cut to the length of the terrine. Repeat the process of step 7, this time adding the leeks lengthways followed by the salmon mix. Now repeat with salmon and the potato slices and then with leeks again until you reach the top

Ensure you use a generous amount of butter with each layer as this will help hold it together

Enclose the terrine by making sure the overlapping sliced smoked salmon fold over to seal the terrine with the cling film then following over the top

The terrine will need to be pressed overnight by weighing it down with another terrine mould on top filled with an appropriate weight

Once the terrine has been pressed, unmould and slice off a very thin slice from one end, and discard

Slice a 1cm thick slice very carefully and place on a starter plate - this needs come to room temperature or the butter will be unpleasant and hard

When at room temperature serve with piccalilli, brown bread, pea shoots and cucumber slices