Salmon Terrine With Leeks & Confit Potatoes - Great British Chefs

Ingredients

• 4 leeks
• 300g of duck fat
• 400g of large Maris piper potato
• 350g of smoked salmon, 6 thin slices put aside
• 3 banana shallots, peeled and finely diced
• 150g of cornichons, finely chopped
• 150g of baby capers, finely chopped
• 25g of chives, chopped
• 50g of flat-leaf parsley, chopped
• 300g of clarified butter
• salt
• 1 dollop of piccalilli
• 1 loaf of crusty bread
• 1 handful of pea shoots
• 1/2 cucumber, finely sliced