Pluck out any bones from the salmon as desired. Clean leeks, cut stems in half diagonally, quarter lengthwise and rinse. Cut leeks into 1 cm wide longitudinal strips and cook in salted water until al dente. Drain leeks, cool and drain.
Rinse casserole dish (750 ml capacity) with cold water and smooth with cling film. Soak gelatine in cold water. Heat wine and soup. Squeeze gelatin and let it melt in it. Season with salt, pepper and juice of one lemon, mix in dill.
Pour enough stock into the mold so that the bottom is well covered, set in the refrigerator (about 15 min).
Put half of the leek in the mold and pour stock to cover well. Put salmon, cover with remaining leek and fill up with stock to the rim. Cover the terrine with cling film and let it cool for about
Turn out the sulz from the mold, cut into slices and bring to the table with the marinade.
Preparation 60 min.
Sesame seed marinade – preparation 5 minutes
Stir 120 ml mild white wine vinegar with 2 tsp black sesame seeds, salt and pepper. Add 150 ml olive oil, stirring vigorously.