1 Clean the leeks by cutting off the roots and the green part, then split them lengthwise in half. Rinse them well between each layer to remove any grit, then plunge them into salted boiling water. Cook for 15 to 20 minutes depending on their size, check doneness by pricking with the tip of a knife.
2 Refresh them in cold water then press them with your clean hands and place on a plate.
3 Now remove the small white core at the end of each leek, where you cut the roots, then cut the leeks in half. Pour the vinaigrette over them, cover with plastic wrap, and refrigerate.
4 Take unmolding ring molds, flexible, non-stick, or porcelain, and brush the inside lightly with olive oil.
5 Cut small circles from your smoked salmon slices with a cookie cutter or small bowl, and line the bottom of your molds with them.
6 Remove your leeks and cut them into small strips 2 to 3 cm wide and the height of your molds, then arrange them around the sides like a charlotte and keep chilled.
7 Bring 1 dl of cream to a boil, season with salt and fresh pepper. Meanwhile, soak your gelatin sheets in cold water then add them to your hot cream. Whisk well and transfer to a bowl.
8 In a mixing bowl, roughly chop the remaining leeks and the smoked salmon trimmings. Add the warm gelatin cream and fill your charlottes with this mixture. If you have any left, fill another mold.
9 Put them in the fridge for a minimum of 3 hours.
10 After this time, bring the remaining 2 dl of cream to a boil, season with salt and pepper, then add the turmeric and lemon juice. Let it reduce slightly then transfer to a bowl until cooled.
11 Cut the cherry tomatoes in half widthwise, scoop them out with a small spoon then fill them with the smoked salmon roe.
12 On beautiful plates, preferably black, unmold a charlotte in the center. Pour the turmeric cream around it, then arrange 4 tomato halves. Add a little pink peppercorn, lightly crushed and sprinkled on the cream around. Place either a small sprig of dill or a strand of chives on top of the salmon dome. Here is a festive appetizer that you can prepare the day before and plate just as you sit down to eat. You can also substitute cold salmon or cod for the smoked salmon in the same proportions, though you'll want to season a bit more generously.
The cold charlotte, some Breton chefs make it with blanched spinach leaves instead of leeks, for a deeper green. Others, from the Lorient area, replace the salmon roe with black lumpfish roe for a striking visual effect on a black plate. Here, the leek works better: it holds its shape when cut, absorbs the balsamic vinaigrette beautifully, and brings a subtle sweetness that smoked salmon really calls for.
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