Picnic: Leek terrine.
by a tale
This weekend is meant to be the start of summer.
Windows left a crack open at night.
Watching people passing by under the cherry trees.
So here comes another recipe from our picnic.
Light and fresh.
1,2 kg young leek
100 g quark
50 g cream cheese (goat)
Start by lining a tin with plastic wrap.
Wash and cut the leek length wise so it will fit into the tin. Cook the leek in salted water for about 10 to 12 minutes, drain and let cool.
For the cream, beat the quark, cream cheese, salt and pepper until smooth and creamy.
Chop the chives and scatter some on bottom of the tin. Add one layer of leek and cover with the cream, scatter with chives. Continue and finish with a layer of leeks. Cover with plastic wrap and refrigerate for 4 hours.
Cut the terrine with a sharp knife and serve.