Trim the leeks to 2/3, i.e. keep the white and the beginning of the green leaves. Clean them in several waters.
Then put them in a large pot and cover with water. Add the coarse salt.
Bake for an hour. Then let the leeks drain in a colander for at least 30 minutes. Immediately put the cooking juices from the leeks to reduce on the heat.
Wash the spinach leaves. Then poach them in boiling water for about 7 minutes. Drain them and pat them dry. Cut the salmon into very thin slices.
Put the gelatin sheets in a large enough container with a little water.
Once the leek stock has reduced enough, pour it over the gelatin while still hot. Whisk vigorously. Add salt and pepper as needed. Be careful though, this deserves to be noted.
Leave to cool.
Assembling the terrine:Line a pâté terrine with the spinach leaves. Then place a layer of leeks at the bottom, salt and pepper. Add another layer of leeks until about 2 centimeters thick. At this point put a thin layer of leek juice.
Season a few slices of salmon and make a layer over the leek. Repeat the operation until the terrine is filled. Fold in the spinach leaves.
Leave 12 hours in the refrigerator.
Use a sharp knife dipped in hot water to cut into slices. Accompany it with a few pickles and a lemon vinaigrette, sherry vinegar and olive oil.
A creation of Chef Hubert
