Leek and Smoked Salmon Flan
Leek and Smoked Salmon Flan
Serves: to serve 4
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 mins
ingredients
2 large -
leeks
1 tablespoon - butter
- salt and freshly ground black pepper
¼ teaspoon - freshly grated nutmeg
2 slices - smoked salmon
2 tablespoons - powdered milk (skimmed or semi-skimmed)
3 - eggs
about 10 stems - chives
1 tablespoon - butter
- salt and freshly ground black pepper
¼ teaspoon - freshly grated nutmeg
2 slices - smoked salmon
2 tablespoons - powdered milk (skimmed or semi-skimmed)
3 - eggs
about 10 stems - chives
directions
- Trim the root and the dark green leaves off the leeks, wash the leeks then cut them into fine slices (roundelles). Add a tablespoon of butter to a frying pan and gently sauté the leeks for about 15 minutes until they are tender. You can add a little water to the pan if the leeks begin to stick. When cooked, lightly season them with salt, freshly ground black pepper and a little gound nutmeg.
- While the leeks are cooking, cut one-and-a-half slices of smoked salmon into strips, grease four ramekins with a little butter and preheat the oven to hot (Mk 6 - 400ºF - 200ºC). Place the cooked leeks into a blender and add the powdered milk and eggs. Blend using short pulses then add the salmon strips and pulse a few more times. Check the seasoning then spoon the mixture into the prepared ramekins. Place in a bain-marie and cook for 25 minutes.
- Leave to stand for a few minutes so that they cool a little, then remove the flans from the ramekins. Cut the remaining half slice of smoked salmon into squares and decorate the tops of the flans with a twist of salmon and a sprinkle of cut chives. Serve with a salad for a simple but delicious light lunch, or starter course.
