Salmon verrine with leeks and curry compote

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 5
Baking 5
Portions 12
Freezing No


  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of olive oil
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of chopped celery
  • 5 ml (1 teaspoon) of curry powder
  • 340 gr (3/4 pound) of chopped fresh salmon
  • 60 ml (1/4 cup) of chopped capers
  • Lemon zest and juice
  • 125 ml (1/2 cup) of finely chopped fresh parsley
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Few drops of Tabasco
  • Salt and pepper
  • 12 long croutons
  • Chive
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  • Heat a large pan, add butter and oil. Cook sliced leeks for 2 minutes. Add celery and curry powder. Season with ground salt and pepper. Cool down. This preparation may be made the day before.
  • In a bowl, mix smoked salmon, chopped capers, zest, lemon juice, finely chopped parsley and Dijon's mustard. Season well with tabasco, salt and pepper. Set curry leeks compote into 12 small verrines. Set in salmon tartare and garnish with lemon, chive and croutons.

Chef's notes