Hot Smoked Salmon with Leeks and Mustard
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
|2 x 6oz (175g) hot smoked salmon slices|
|2 medium leeks, cleaned, halved and cut into thin slices|
|2 heaped tablespoons crème fraiche|
|3 tablespoons dry Vermouth|
|3 heaped teaspoons grain mustard|
|a little butter|
|Salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 4, 350F, 180C.|
|Oven temperatures and Conversions|
|Click here for information|
Start off by laying a strip of foil lengthways over a baking tray (it has to be long enough to fold over to cover the salmon in a parcel), then lay a second strip across it at right angles.
Butter the surface of the foil lightly then arrange the chopped leeks over it and season them with salt and pepper.
Next arrange the salmon pieces on top of the leeks and season them as well. Now measure the crème fraiche into a bowl, add the Vermouth then stir in the grain mustard.
Pour this mixture all over the salmon and leeks, then bring the ends of the foil together over the salmon and squeeze them together to form an airy envelope around all the ingredients.
Place the baking tray in the centre of the oven and cook for 20-25 minutes until the leeks have cooked into the sauce (when opening the foil (be careful not to let any of the precious sauce drain away!).
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This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
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