Crostini of smoked salmon butter And poached leeks
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
SMOKED SALMON BUTTER
160 g unsalted butter (at room temperature)
130 g smoked salmon, from sustainable sources
20 ml fresh lemon juice
Description
For the smoked salmon butter, place the butter, smoked salmon and lemon juice in a food processor and blitz until smooth. Season and set aside.
Trim, halve and slice the leeks lengthways, then add the butter, oil, bay leaves and thyme to a wide, shallow saucepan, place over a medium-low heat and bring to a simmer. Add the leeks and cook for 10 minutes, turning, until golden.
Pour in the stock and wine, cover with a large circle of baking paper and cook for 15 minutes or until leeks are tender. Remove the pan from the heat and rest the leeks in the liquid.
Put the capers in a small saucepan and add enough olive oil to cover them by 2cm. Place it over a high heat and fry until the capers begin to open and crisp up. Using a slotted spoon, transfer the capers to a plate lined with kitchen paper.
Heat a griddle pan over medium–high heat. Brush the ciabatta with olive oil and toast until golden, about 1 minute each side.
To serve, spread the toasted ciabatta generously with the smoked salmon butter and top with the leeks, fried capers and pick over a few chervil leaves.
