Salmon verrine with curried leek compote

Clafoutis aux poireaux et à la tomme
Preparation 5 min
Baking 5 min
Portions 12
Freezing No


  • 15 ml (1 tbsp.) butter
  • 15 ml (1 tbsp.) olive oil
  • 125 gr (1/2 package) Les Cultures de Chez Nous sliced leeks
  • 125 ml (1/2 cup) chopped celery
  • 5 ml (1 tsp.) curry powder
  • 340 gr (3/4 lb.) fresh salmon, chopped by knife
  • 60 ml (1/4 cup) chopped capers
  • Zest and juice of lemon
  • 125 ml (1/2 cup) chopped parsley
  • 15 ml (1 tbsp.) Dijon mustard
  • A dash of Tabasco
  • Salt and freshly ground pepper
  • 12 breadsticks (for croutons)
  • Chives
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  • Warm a large saucepan, add the butter and oil and cook the leeks over medium heat for 2 minutes. Add the celery, curry powder and season whit salt and pepper. Allow to cool. (This step can be done a day in advance) In a bowl, mix the chopped salmon, chopped capers, lemon zest and juice, parsley and Dijon mustard. Season with Tabasco, salt and pepper. Place some of the curried leek in the bottom of 12 small glasses, add the tartar salmon and garnish with lemon, chives and croutons.

Chef's notes