Salmon crumble with leeks

Author: Les Cultures de chez nous
Preparation 25
Baking 1
Portions 4
Freezing No


  • 6 piece of salmon without skin
  • 8 leeks
  • 150 g of malleable butter + 1 nut
  • 100 g of flour
  • 50 g of pine nuts
  • 1 tablespoon of oil
  • Large salt
  • Salt and pepper
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  • Wash and dry leeks, then slice. Melt 50 g of butter with oil in a casserole, add leeks and let it sweat for about 20 minutes to minimal heat while stirring regularly.
  • Set each salmon pieces in a steamer, spread lightly with large salt and cook for 10 minutes.
  • Pour flour in a large bowl, add remains of butter into pieces and work it out with your finger tips until you get a granular feels. Set aside at fresh.
  • Pre-heat oven at 180 °C. Butter a gratin plate. Crumble salmon pieces at the bottom of the plate, cover it all with leeks, granular mixture and pine nuts. Cook in the oven for 30 minutes and serve when ready.

Chef's notes