45 mins
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.
What To Eat Tonight
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
The easter weekend is a time for family and meals together, so make your choices count from our amazing selection of recipes.
Other Vegetables Recipes
Properly cleaned and cooked, the leek is a fine vegetable and Braised Leeks enjoy a delightful flavour, so make the best of them.
Cucumber Surprise will, indeed, surprise you. It's perfect for a starter course at a main meal, or as a light meal or snack on it's own.
This recipe creates a fennel that is soft, succulent and bears only a gentle hint of the anise for which it has become known.