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Leeks
Salmon verrine with leeks and curry compote
Author:
Les Cultures de chez nous
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Preparation
5
Baking
5
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Salmon verrine with leeks and curry compote
From
Sep 19
to
Jan 01
Preparation
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.
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