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Crostini of smoked salmon butter & poached leeks
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Total Time:
45 minutes
45 minutes
Ingredients:
- 10 baby leeks
- 60 g unsalted butter
- 60 ml olive oil plus extra for frying
- 2 fresh bay leaves
- 3 sprigs of fresh thyme
- 200 ml quality fish stock
- 200 ml white wine
- 40 g salted baby capers
- 12 slices of ciabatta
- 5 sprigs of fresh chervil
- 160 g unsalted butter (at room temperature)
- 130 g smoked salmon, from sustainable sources
- 20 ml fresh lemon juice
Instructions:
- Prepare the smoked salmon butter by blending butter, smoked salmon, and lemon juice until smooth. Season to taste and set aside. Slice the leeks lengthways, then cook them with butter, oil, bay leaves, and thyme until golden. Add stock and wine, cover with baking paper, and cook until tender. Rest the leeks in the liquid. Fry capers in olive oil until crisp. Toast ciabatta in olive oil until golden. Spread the smoked salmon butter on the ciabatta and top with leeks, fried capers, and chervil leaves before serving.
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