Salmon & Leek Puree – Illustrated Recipe

Salmon and leek pureé garnished with bacon bits, dry chives and balsamic reduction.

Course: Dinner

Portion feeds: 1

Created, Tested and Approved by Jô on: May 2015

Ingredients & Directions:

4.5

4.5″ diameter x 1 3/4″ high ring mold.

To put this fabulous dinner together you are going to need a ring mold.  Place the ring mold in the center of the serving plate.

Salmon in the round ring mold.

Salmon in the round ring mold.

Cook the salmon on skin side.  Wait for the salmon to cool off and start separating the layers of flesh using your fingers and a spoon.  Place a layer of salmon on the bottom of the ring mold.  This is the base so make sure the bottom of the plate is fully covered.

Layer of leek pureé on top of the salmon.

Layer of leek pureé on top of the salmon.

Place a layer of leek pureé on top of the salmon.  Make sure to pack it tight, no holes or bubbles. The leek pureé must have a paste consistency. Squeeze all the milk out of the leeks before processing.  When the pureé is done add Parmesan cheese and stir well.

Crispy bacon bits on top of the leek pureé.

Crispy bacon bits on top of the leek pureé.

Add crispy bacon bits on top of the leek pureé.

Repeat the process again with salmon, leek pureé and bacon bits.

Add scallions to the top of the salmon for garnish.

Add scallions to the top of the salmon for garnish.

On top of the second layer of bacon, add a piece of salmon to the center.  Add scallions on top of the salmon.

Last layer before removing round ring mold.

Last layer before removing round ring mold.

Place salmon pieces all around to fill in all the space in the ring mold.  Leave the center with the scallions showing.

Salmon and leek pureé after the round ring mold is removed.

Salmon and leek pureé after the round ring mold is removed.

Carefully remove the round ring mold.

Garnish with bacon bits, dry chives and balsamic reduction.

This dish is about bold flavors fighting for your attention, inside your mouth.  Enjoy with your favorite red wine.

FOOD DISCLAIMER:

This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food.  Therefore, you are responsible for what you eat.

Please click below for more of Jô’s culinary creations.

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