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Smoked salmon, leek salad with gribiche sauce with maille gerkins, country bread toast rub with garlic |

Fish, Seafood & Shellfish

A nice mix between smoky flavor, freshness and acidity.

Note

The Maille brand is offering a lot of vinegar choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 12 tapas

For the smoked salmon

12 Slice(s)

Smoked salmon

6 Slice(s)

Country bread

1 Unit(s)

Garlic

For the leeks salad

2 Unit(s)

Leek

2 Unit(s)

Egg

30 Ml

Maille gherkins

30 Ml

Capers

4 Sprig(s)

Parsley

30 Ml

Maille red wine vinegar

60 Ml

Olive oil

1 Unit(s)

Red onion

Preparation time: 30 min

For the preparations

Cut the leeks in 5 centimeter pieces and minced it in the long way. Cut the slices of bread in half on a diagonal way. Chop the gerkins, the capers and the parsley. Cut the onions finely. Cook the egg in boiling water for 10 minutes. Refresh it and chop it.
For the leeks salad

On a big pot of boiling water, put a steam wood basket and cook the leeks until tender. Mix the vinegar and the olive oil with the parsley, the onions, the egg, the capers and the gherkins, add salt and pepper.
For the platting

Toast the bread in the oven, and rub it lightly with the garlic. On a flat plate, put two slices of smoked salmon, put a bunch of leeks between both, some sauce on the top of the leeks and some dots all around for the decoration, finish it with putting the toast nicely against the leeks.