A fantastic spring dish with velvety braised leeks in a punchy French vinaigrette with smoked salmon. Try it with our Atlantic salmon from Kvarøy!
Recipe - persons
Recipe - time: 25 minutes
Recipe - difficulty
Recipe - ingredients
1 tbsp butter
2 leeks, washed, halved lengthwise and cut into 10-cm pieces
4 tbsp pine nuts
pepper and salt
FOR THE VINAIGRETTE
1 tsp smooth mustard
1 tbsp white wine vinegar
3 tbsp sunflower oil
4 sprigs of dill, finely chopped
3,5 ounce Atlantic smoked salmon
Recipe - how do you make it
Read here more about Sea Tales sustainable Kvarøy salmon!
Recipe - steps
1 Heat the butter and 3 tablespoons of water in a frying pan over medium-high heat. Place the leeks in the pan with the flat side down. Lower the heat and steam de leeks for 15 minutes with the lid on the pan. Place the leeks on a plate and refrigerate for 10 minutes.
2 Bring a pan of water to a boil and boil the eggs for 8 minutes. Scald the eggs under cold running water and peel them. Using the rounded side of a spoon, press them through a sieve to make "egg grid". Set aside.
3 Toast the pine nuts in a dry pan over high heat. Remove them from the pan and set aside.
4 For the vinaigrette, mix the mustard and white wine vinegar, and while wisking add the sunflower oil. Add the dill, then season with salt.
5 Place the smoked salmon on the cooled leeks, drizzle with the vinaigrette, the egg grid and pine nuts. Finish with freshly ground black pepper.