45 mins
Leek and Smoked Salmon Flan
Recipe by Graham
This delicious and simple recipe for Leek and Smoked Salmon Flan is perfect either hot or cold with a light salad for lunch or as a starter course. It's really easy to make and will amaze your guests. Serve just with a simple salad: it's got bags of taste so doesn't need anything else.
Alternatively, you can use very small ramekins (eggcups?). Remove the flan from the ramekins and use this as a vegetable for any fish dish. The smoked salmon isn't too strong, so wouldn't detract from your main ingredient.
Rich Cream Scones 
Saltimbocca Ingredients for Leek and Smoked Salmon Flan
Currently displaying quantities in US Imperial Measurements
How to Cook Leek and Smoked Salmon Flan
- 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.
GRAHAM'S HOT TIP:
Don't over-blend the leek mixture. It's meant to retain some texture, so just a few short pulses is enough.
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