Leeks

Leeks rolls and salmon tartare

Name: Leeks rolls and salmon tartare
Prep time: 25 min
Cook time: 15 min
Yield: 10
Cuisine: Plats principaux
Ingredients: Steam cook sliced leeks.; Mix 1 1/2 cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.; Leeks and salmon cream preparation :; Mix 1 1/2 cup of sliced leeks with Swiss cheese and smoked salmon slices. Salt and pepper. Add a bit of lemon juice.; Once the roll is cooked, roll within cooking paper and lightly cool down. Unroll paper and spread leeks cream. Roll up again. Maintain roll tight. and refrigerate for 12 to 14 hours.; Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.; Refrigerate in a large bowl for 2 hours.

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Author: Crazy Leeks

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Preparation 10

Baking 15

Portions 10

Freezing No

Ingredients Preparation

Ingredients

For the leeks rolls:

Steam cook sliced leeks.
Mix 1 1/2 cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.

For the salmon and leeks cream:

Leeks and salmon cream preparation :

Mix 1 1/2 cup of sliced leeks with Swiss cheese and smoked salmon slices. Salt and pepper. Add a bit of lemon juice.

Once the roll is cooked, roll within cooking paper and lightly cool down. Unroll paper and spread leeks cream. Roll up again. Maintain roll tight. and refrigerate for 12 to 14 hours.

For the tartare:

Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.
Refrigerate in a large bowl for 2 hours.

Preparation

Side-by-side mode

For the leeks rolls:

Steam cook sliced leeks.
Mix 1 1/2 cup of sliced leeks with egg yolks, flour and yeast then salt (set in a thermomix for 5 to 20 seconds). Whisk egg whites and add carefully. Pour the dough over a rectangular baking plate of 30 cm x 40 cm, covered with parchment paper. Oven bake at 180 °C (350 °F) for 10 to 15 minutes.

For the leek and salmon cream:

Leeks and salmon cream preparation :

Mix 1 1/2 cup of sliced leeks with Swiss cheese and smoked salmon slices. Salt and pepper. Add a bit of lemon juice.

Once the roll is cooked, roll within cooking paper and lightly cool down. Unroll paper and spread leeks cream. Roll up again. Maintain roll tight. and refrigerate for 12 to 14 hours.

For the tartare:

Choose a really fresh salmon and respect hygiene rules (the cold chain). Slice salmon into tiny dice (or set in a mixer). Add lemon juice, few crushed zest, finely chopped shallots, sorrel and finely chopped chive. Add cornflour. Oil, salt and pepper.
Refrigerate in a large bowl for 2 hours.