Gratin of leeks and smoked salmon

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Leeks
  • Leeks : 4 medium-sized
  • Butter : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Nutmeg : 1/4 teaspoon
  • Heavy cream : 1/2 cup
  • Gruyere cheese (grated) : 1/2 cup
• Smoked Salmon
  • Smoked salmon : 200 grams
  • Lemon juice : 1 tablespoon
  • Fresh dill (chopped) : 1 tablespoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• Trim the leeks, removing the dark green parts and the roots. Cut them into thin slices.
• In a large pan, melt the butter over medium heat. Add the leeks and cook for about 5 minutes until they become soft.
• Season the leeks with salt, black pepper, and nutmeg. Stir well to combine.
• Add the heavy cream and half of the grated Gruyere cheese to the pan. Stir until the cheese melts and the mixture thickens slightly.
• Remove the pan from the heat and set aside.
• In a separate bowl, combine the smoked salmon, lemon juice, and chopped dill. Mix well.
• Grease a baking dish with butter or cooking spray.
• Spread half of the leek mixture evenly on the bottom of the baking dish.
• Arrange the smoked salmon mixture on top of the leeks.
• Cover the salmon with the remaining leek mixture.
• Sprinkle the remaining grated Gruyere cheese over the top.
• Bake in the preheated oven for 30 minutes or until the cheese is golden and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to thoroughly clean the leeks as they can often have dirt trapped between the layers.
• You can substitute the Gruyere cheese with any other type of melting cheese like cheddar or mozzarella.

Information

• This gratin of leeks and smoked salmon is a perfect dish for a special occasion or a cozy dinner at home.
• Serve it with a side salad or crusty bread for a complete meal.