Salmon verrine with leeks and curry compote
5
5
12
No
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.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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