Grilled Leeks, Smoke Salmon, Salmon Caviar, Prosecco DOC Butter Sauce

Method

1

To make the chive oil, blanch the chives in boiling water for 20 seconds, then transfer to ice water to chill. Once chilled, remove and squeeze out the excess water. Add chive and oil into a mixer and blend. Allow to rest for 15 minutes, then pass through a sieve.

2

To make Prosecco DOC butter sauce, add oil in a small saucepan, when hot add onion, peppercorn, and garlic and cook on a gentle heat for 2-3 minutes, then add prosecco and ‘flame off’ the alcohol (optional; be careful when doing this) and reduce by half, then add cream and reduce by ⅓.

3

Remove from heat, then whisk in the butter a little at a time till melted. Add lemon juice and zest, then season and sieve through a strainer and set aside.

4

Heat oil and butter on a grill pan. Grill bread till brown and toasted and set aside.

5

Drizzle leeks with oil and add seasoning. Grill for 1-2 minutes on each side, then add a splash of water and cook for 30 seconds. Set aside.

6

To serve, place toasted bread onto a plate. Lay the leek on top, then add the smoked salmon and caviar. Garnish with the prosecco butter sauce and chive oil.

Prep Time30 minsCook Time45 minsYields4 Servings

Chef Luca Ciano's Grilled Leeks, Smoke Salmon, Salmon Caviar, Prosecco DOC Butter Sauce

CategoryDifficultyBeginner
 

Ingredients

 2 leeks, cut into 2-3 cm pieces
 250 g smoked salmon
 40 g salmon caviar
 4 thick slices of brioche bread (1.5 cm thick)
 150 ml extra virgin olive oil
 butter, for frying
 salt and pepper
Prosecco Butter Sauce
 125 g salted butter, diced and cold
 120 ml Prosecco DOC
 60 ml fresh cream
 4 peppercorns
 1 garlic clove, crushed
 ¼ onion, finely chopped
 2 tbsp extra virgin olive oil
 ¼ lemon, zest and juice
 salt and pepper
Chive Oil
 20 ml extra virgin olive oil
 1 bunch chive

Ingredients

 2 leeks, cut into 2-3 cm pieces
 250 g smoked salmon
 40 g salmon caviar
 4 thick slices of brioche bread (1.5 cm thick)
 150 ml extra virgin olive oil
 butter, for frying
 salt and pepper
Prosecco Butter Sauce
 125 g salted butter, diced and cold
 120 ml Prosecco DOC
 60 ml fresh cream
 4 peppercorns
 1 garlic clove, crushed
 ¼ onion, finely chopped
 2 tbsp extra virgin olive oil
 ¼ lemon, zest and juice
 salt and pepper
Chive Oil
 20 ml extra virgin olive oil
 1 bunch chive
Grilled Leeks, Smoke Salmon, Salmon Caviar, Prosecco DOC Butter Sauce
IngredientsDirections