Creamed Smoked Salmon and Leeks

from Bon Appétit, May 1996

via Richard Lonergan

serves at least 6 as an appetizer

3 tablespoons butter

4 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced crosswise (about 6 cups)

½ cup plus 2 tablespoons whipping cream

6 ounces thinly sliced smoked salmon, cut into ½-inch pieces

3 tablespoons finely chopped (or snipped) chives

Melt butter in large nonstick skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 10 minutes. Add ½ cup cream to skillet; cook over very low heat until almost all of liquid is absorbed, stirring occasionally, about 10 minutes. Remove from heat and cool.

Preheat broiler. Butter a medium sized broiler-proof dish. Stir salmon into leek mixture. Transfer mixture to prepared dish. Pour 2 tablespoons cream over leek mixture. Broil until top is golden brown, watching closely to avoid burning, about 2 minutes. Sprinkle with chives.

I had unused leeks and extra smoked salmon and found this via Google (or was it Bing?) We’ve used it as an appetizer with crackers or baguette slices whenever we can. It always seems to disappear. Quick and easy!