Recipe for Salmon and Leek Crumble

Mix the breadcrumbs, flour, and parmesan. Incorporate the butter cubes with your fingertips and crumble until you obtain a coarse sandy dough.

Cook the leek rings in vegetable broth for 10 minutes.

In the meantime, cut the salmon into strips. Drain the leeks and reserve some of the broth.

Whisk the cream cheese with the hot broth until you achieve a creamy consistency.

Butter and flour a baking dish: layer with slices of leeks and salmon, then drizzle with the broth mixture. Cover the dish with crumble.

Bake for 20 minutes at 200°C (gas mark 7). For a more pronounced browning, extend the cooking time for a few moments under the grill. Serve hot.

To finish, to vary the flavors, replace the smoked salmon with trout or simply with smoked ham.