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Leeks rolls and salmon tartare

Author: Les Cultures de chez nous
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Images poireaux
Preparation 10
Baking 15
Portions 10
Freezing No
Ingredients
Preparation

Ingredients

  • Leeks rolls :
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 100 ml (6 tablespoons) of wheat flour
  • 6 egg whites
  • 6 egg yolks
  • 1 package of yeast
  • Salt and pepper
  • Salmon and leeks cream :
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 4 Swiss cheese (small)
  • 4 smoked salmon slices
  • Little lemon juice
  • Salt and pepper
  • Tartare :
  • 900 ml (3½ cups) of salmon
  • 2 shallots
  • 1 lemon
  • Few sorrel and chive leaves
  • 15 ml (1 tablespoon) of cornflour
  • Hazelnut oil
  • Salt and pepper
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Preparation

  • Rolls preparation :
  • Steam cook sliced leeks.
  • Mix 1½ cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.
  • Leeks and salmon cream preparation :
  • Mix 1½ cup of sliced leeks with Swiss cheese and smoked salmon slices. Salt and pepper. Add a bit of lemon juice.
  • Once the roll is cooked, roll within cooking paper and lightly cool down. Unroll paper and spread leeks cream. Roll up again. Maintain roll tight. and refrigerate for 12 to 14 hours.
  • Tartare preparation :
  • Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.
  • Refrigerate in a large bowl for 2 hours.

Chef's notes