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.

Gluten-Free Pescatarian Low-Carb
schedule Prep (min)
15
whatshot Cook (min)
25
timer Total (min)
40
account_circle Servings
4
280 kcal
Par portion
20.0 g
Lipides
18.0 g
Protéines
3.0 g
Glucides nets
Ingredients
leeks (white part), cleaned and cut into sections leeks (white part), cleaned and cut into sections
sliced smoked salmon sliced smoked salmon
heavy cream heavy cream
old-fashioned mustard (optional) old-fashioned mustard (optional)
grated parmesan grated parmesan
salt and pepper 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.
FAQ
Yes, assemble and reheat for 10–12 minutes at 160°C before serving.
Selected ingredients

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Extra virgin olive oil

Extra virgin olive oil

The mainstay of keto Mediterranean cuisine. Rich in good lipids, it enhances your salads, fish and roasted vegetables with its fruity aromas and superior nutritional quality.

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Tomasz Kowal Poland

Chef Tomasz Kowal

Poland

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

10 Articles 8 Recipes
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