Leek gratin with smoked salmon

Tender leeks topped with a light creamy sauce and covered with slices of smoked salmon; a warm appetizer or light low-carb dish.

Ingredients

leeks (white part), cleaned and cut into sections

sliced smoked salmon

heavy cream

old-fashioned mustard (optional)

grated parmesan

salt and pepper

Instructions

1. Preheat the oven to 200°C.
2. Steam the leek sections or cook in a saucepan of simmering water for 8–10 minutes until tender; drain well.
3. In a bowl, mix the cream and mustard; season lightly.
4. Place the leeks in a buttered gratin dish, top with cream, distribute the smoked salmon slices by folding them if necessary, sprinkle with parmesan.
5. Bake for 12–15 minutes until lightly browned; remove and let rest for 2 minutes before serving hot.

Variants

• Replace smoked salmon with smoked trout slices or poached fresh salmon flakes.

Tips

• Drain the leeks well to avoid a too liquid cream; add parmesan for a nice gratin crust.

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