Prawn and Leek Terrine

I have a bizarre obsession with terrines, I just think they look fantastic! Most people would associate a terrine with something rich, dense and meaty however this was an attempt to do something quite the reverse. I wanted to make something that tasted "fresh", something that tasted "clean". Form a taste point of view this was spot on, just a wonderful taste of spring however I didn't give it chance to rest, it should really have been left overnight but I'll certainly be making it again and will remember this for the next time.

Method:
* Line a loaf tin with cling film, a few layers, leaving a good overlap to wrap around later
* Chop 5 leeks into thin strips and blanch in a large pan of boiling salted water. Drain and leave to cool.
* Prawns. Lots of prawns. Boil them until they turn pink then drain, reserving the water. Add the shells back to the water, cover and continue to simmer to make a stock.
* Place a layer of the blanched leeks in the lined tin, then a layer of prawns, and continue to alternate until you've used all of the leeks and prawns....or until you run out of tin!
* Remove the prawn shells from the stock. Take about 1 pint of the stock and add a few strands of saffron, stir until the stock has turned a beautiful shade of yellow. Mix in 4 leaves of gelatine (previously soaked in cold water then wrung out)
* Pour the stock over the leeks and prawns.
* Bring over the excess clingfilm to wrap the terrine and pierce it to allow liquid to escape (and it will escape so you'll want to have it on a deep baking tray)
* Place a sheet of board or some foil-wrapped cardboard over the top and weight down with cans.
* Leave in the fridge over night.

The following day remove the terrine from the mould and serve in slices. I served it with pea shoots and a dressing made from wasabi and cream. The prawns, leaks, saffron and wasabi combine wonderfully.