Maille Canada

Smoked salmon, leeks salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic

A delectable combination of smoky flavour, freshness and acidity.

Smoked salmon, leeks salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic

Ingredients

For the smoked salmon

  • 8 slices smoked salmon
  • 4 slices country bread
  • 1 clove garlic

For the leeks salad

  • 2 leeks
  • 1 egg
  • 15 mL Maille Crunchy Gherkins
  • 15 mL capers
  • 4 sprigs parsley
  • 30 mL Maille Sherry Vinegar
  • 60 mL olive oil
  • 1 red onion
  • salt and pepper, to taste
Serves:
4 people
Prep time:
30 min
Atelier et saveurs

Recipe by Ateliers & Saveurs

For more information visit atelieretsaveurs.com

Preparation

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.

For the leeks salad

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.

To serve

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