Leeks Vinaigrette with Smoked Whitefish and Apple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Two new ingredients bring smoky flavor and bright crunch to the traditional leek and vinaigrette combo in this elegant composed salad. Ingredients:
1 shallot, minced |
2 tablespoons fresh lemon juice |
1 tablespoon champagne vinegar or white wine vinegar |
1 teaspoon dijon mustard |
1/2 cup olive oil |
8 whole small (1 inch in diameter) leeks |
1 gala apple, cored, cut into 1/4-inch cubes |
8 ounces smoked whitefish, carefully boned, coarsely flaked |
Directions:
1. Whisk shallot, lemon juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
2. Trim root end of leeks, leaving core intact. Remove any tough outer leaves. Cut each leek in half lengthwise. Bring large pot of salted water to boil. Add leeks; reduce heat to low and simmer until leeks are soft, about 12 minutes. Drain. Arrange leeks on platter. Spoon 1/2 cup vinaigrette over; let stand until leeks cool, about 1 hour. Add apple to remaining vinaigrette. Divide leeks among 8 plates. Spoon fish over leeks. Top fish with apple mixture and serve.
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