Braised Leeks with smoked salmon
One of Bart’s favorite dishes from Paris is poireaux vinaigrette. Now you can make this French classic yourself — with a seafood twist!
Also delicious with smoked jack mackerel!
Add 1 tablespoon of butter and 3 tablespoons of water to a skillet over medium-high heat. Place the leeks in the pan cut-side down. Reduce the heat to low, cover with a lid, and let the leeks steam for 15 minutes. Transfer the leeks to a plate and place the plate in the fridge for 10 minutes to cool.
Boil two eggs for 8 minutes. Peel the eggs and press them through a sieve using the back of a spoon to create fine egg crumbs. Set aside.
Boil two eggs for 8 minutes. Peel the eggs and press them through a sieve using the back of a spoon to create fine egg crumbs. Set aside.
For the vinaigrette: Mix the mustard with the white wine vinegar, then slowly whisk in the vegetable oil until well combined. Stir in the dill and season with salt to taste.
Place the smoked salmon on top of the cooled leeks. Drizzle with the vinaigrette, sprinkle over the egg crumbs and pine nuts. Finish with a touch of freshly ground black pepper.
