Clean the leek
Start by cutting an incision in the leek before rinsing and washing it well.
Cut the leek
Cut away most of the green top, but do not cut off the root. Boil the leek for 5 minutes, then place it in ice water.
Cover the dish
First, cover the dish with heat-resistant clingfilm. Then cover the dish with the leek leaves. Lay the leek leaves so that they hang over the edge. They should also cover the surface of the pâté.
Make the cream of fish
Cut the salmon fillet into thin strips and place them in a food processor. Process the salmon together with the salt to form a thick dough; this takes 1-2 minutes. Thin with the cream, adding it evenly. Add cayenne and season with salt.
Peel the carrots and boil them for 3 minutes, then cool them in ice water. Blanch the spinach in boiling water for a few seconds. Cut the fish in strips.
Make the pâté
Place a layer of cream of fish in the dish. Add vegetables and strips of salmon and haddock. Cover with spinach and then add a new layer of cream of fish, strips of fish and vegetables.
Press it down well and pack it up together with the leek leaves and the clingfilm. Tap the dish on the chopping board a few times to get rid of any air bubbles.
Bake the pâté
Bake the pâté in a bain marie in the oven at 140 °C until it is ready. Its core temperature should be 70 °C. Leave the pâté to cool for 10 minutes in the dish before you start cutting it.
Serve the pâté
The pâté can be served hot or cold. Make a blue mussel beurre blanc to enjoy with it.