A delectable combination of smoky flavour, freshness and acidity.
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Cut the leeks into small pieces and mince vertically. Cut the slices of bread in half on a diagonal. Chop the gherkins, capers, parsley and onions.
Cook the egg in salted boiling water for 10 minutes. Rinse in cold water and chop.
Place a steaming basket over a large pot of boiling water and cook the leeks until tender. Mix the Maille Sherry Vinegar, olive oil, parsley, onions, egg, capers and gherkins, and season with salt and pepper.
Toast the bread in the oven, and rub lightly with garlic. Place two slices of smoked salmon on a plate with leek salad and finish
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille