Leeks

Salmon verrine with leeks and curry compote

Name: Salmon verrine with leeks and curry compote
Prep time: 10 min
Cook time: 5 min
Yield: 12
Cuisine: Entrées
Ingredients: 15 ml (1 tablespoon) of butter; 15 ml (1 tablespoon) of olive oil; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 125 ml (1/2 cup) of chopped celery; 5 ml (1 teaspoon) of curry powder; 340 gr (3/4 pound) of chopped fresh salmon; 60 ml (1/4 cup) of chopped capers; Lemon zest and juice; 125 ml (1/2 cup) of finely chopped fresh parsley; 15 ml (1 tablespoon) of Dijon's mustard; A few drops of Tabasco; Salt and pepper; 12 long croutons; Chive

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Author: Les Cultures de chez nous

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Preparation 5

Baking 5

Portions 12

Freezing No

Budget

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of butter
15 ml (1 tablespoon) of olive oil
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of chopped celery
5 ml (1 teaspoon) of curry powder
340 gr (3/4 pound) of chopped fresh salmon
60 ml (1/4 cup) of chopped capers
Lemon zest and juice
125 ml (1/2 cup) of finely chopped fresh parsley
15 ml (1 tablespoon) of Dijon's mustard
A few drops of Tabasco
Salt and pepper
12 long croutons
Chive

Preparation

Side-by-side mode

Heat a large pan, add butter and oil, and cook sliced leeks for 2 minutes. Add celery and curry powder, season with ground salt and pepper, and cool down. This preparation may be made the day before.
In a bowl, mix smoked salmon, chopped capers, zest, lemon juice, finely chopped parsley and Dijon's mustard. Season well with Tabasco, salt and pepper. Set curry leeks compote into 12 small verrines. Set in salmon tartare and garnish with lemon, chive and croutons.