Salmon pâté and leeks au gratin with mozzarella
20
55
4
Yes
Ingredients
For the mashed potatoes:
- 5 peeled and diced red potatoes or medium sized yellow fleshed potatoes
- 4 peeled garlic cloves sliced in two
- 30 ml (2 tablespoons) of olive oil
- 45 ml (3 tablespoons) of butter
- Salt and pepper up to taste
For the salmon:
- 30 ml (2 tablespoons) of olive oil
- 250 ml (1 cup) of minced leeks (white and pale green parts only)
- 1 diced celery branch
- 1 diced small mature tomato
- 2 cans of 213 gr (about 7 oz) of pink wild salmon (without skin)
- 10 ml (2 teaspoons) of lemon juice
- 10 ml (2 teaspoons) of fresh chopped dill
- Pepper up to taste
- 180 ml (3/4 cup) of grated mozzarella (Sargento of Black Diamond kind)
Preparation
Side-by-side mode
For the mashed potatoes:
- In a casserole filled with boiling salted water, cook potatoes and garlic for 20 minutes or until potatoes are tender. Set aside 15 ml (1 tablespoon) of cooking water. Drain potatoes and garlic and set in a cul-de-poule. Add oil, butter and cooking water. Smash. Salt and pepper.
For the salmon:
- In a pan, heat oil at medium heat and cook leeks for about 10 minutes. Add celery and tomato and heat for 3 minutes before adding salmon with a wooden spoon. Add lemon juice and dill. Pepper.
- Preheat oven to 200°C (400°F).
- Divide salmon into 4 ramekins or 4 onion soup bowls. Cover with mashed potatoes and spread with mozzarella.
- Oven bake on the middle grill for 20 minutes. Set under the grill 1 minutes or until cheese browns.
Chef’s note
Serve a sauvignon blanc or a chardonnay with this plate, it would be the perfect match.
It's not an obligation to remove the skin and bones of a canned salmon, since it's perfectly edible.
You can also use fresh salmon or other kind of white fleshed fish to prepare this recipe.
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