Smoked Salmon & Leek Crostini
An elegant appetizer for any crowd!
Smoked salmon with buttery stewed leeks (or leeks confit; confit - cooked in fat), on crusty french bread! Can you taste it in your imaginings? It's wonderful! This combo occurred to me after sampling some leeks stewed in butter from a recipe my daughter tried, then served on bread toasts with goat cheese. Now that in and of itself may appeal to many of you and I heartily think you should try it with the goat cheese, but I know myself and goat cheese - we do not agree; too many memories of strong goat flavors in the Middle East when I thought I was eating something else!
We had a phrase in our family.."It's goaty" which meant, you don't want to eat this and was not only applied to what we thought was lamb but to dishes such as baklawa as well, where local bakers used ghee instead of butter, which has the same distinctive taste.
But I knew I had to have these leeks again and again and how well mild onion flavors hang out with salmon - the inspiration was just a bite away.
The salmon provides the smokey undertone, to the mild buttery onion flavor of the leeks against the contrast of the crunchy baked french bread (crostini). A great recipe for an appetizer or for a snacks and drinks party!
Smoked Salmon & leek Crostini
1/4 cup (1/2 stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons water
1/2 teaspoon salt
20 round slices of french baguette, 1/2 inch thick
1/4 pound sliced smoked salmon, cut into 2 by 4-inch pieces
1 shallot, peeled and finely minced
2 tablespoons fresh chives, chopped
1/4 tsp. ground pepper
1/2 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1 tab. drained capers, roughly chopped
Goat cheese (cream cheese, Alouette or Boursin or
mayonaise)
-Soak sliced leeks in large bowl of cold water. Mix with your hands briefly, slipping rings apart then allow leeks to rest a few minutes so the dirt is washed out of the layers of the leeks - drain well.
-Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.
-Combine 2 tablespoons olive oil, salmon, shallot, chives, pepper, lemon rind, juice and capers and set aside to marinate for 5 - 10 minutes.
-Place slices of bread on ungreased cookie sheet. Brush both sides of each bread slice with remaining 2 tablespoons olive oil. Bake in oven at 350 until toast is golden and dry, about 10 minutes. (Turn slices over to ensure even drying.)
-Spread each crostini with goat cheese, cream cheese, Alouette or Boursin or mayonnaise. Place about 1 1/2 tablespoons of leeks on each round of bread and top with smoked salmon mixture. Serve warm.
Place washed leeks in melted butter in saucepan & cover and cool until very soft - 30 minutes.
Toast French bread rounds until golden. Marinate salmon.
Place leek confit on each round, topped with
marinated salmon and capers.
Serve warm or cold, but assemble just before serving so bread stays crispy.
