Mosaic Terrine of Leeks Recipe

Cut the leeks into sections: remove the roots and the green part of the leek, which you can keep for another use. Wash the white parts of the leeks and trim them all to the same length. I cut them to about 20 cm.

Cook the leeks: either by steaming or in boiling salted water. I prefer steaming because it makes the leeks less waterlogged. Refresh them in cold water once they are well cooked: the tip of a knife should slide in easily.

Take a sheet of nori, place a leek white inside, and roll it up. Cut off the excess seaweed. Repeat with all the leek whites. Then wrap these rolls in 2 more sheets of nori, and tightly wrap everything in plastic wrap. Poke a few holes with a needle to allow the leeks to drain, and store in the fridge for several hours (I prepared it the day before for the next day).

Using a very sharp knife, cut the ends, then slice into 4 pieces about 1.5 cm thick from the roll. Remove the plastic wrap. Place the slice that reveals the green and black mosaic.

To finish, prepare the sauce: mix the mayonnaise with the chopped white of the hard-boiled egg. Add the wild garlic and/or chopped parsley. Mix well. Plate by placing a slice of the dish, a little sauce, and garnishing with edible flowers.