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Smoked salmon, leek salad with gribiche sauce with maille gerkins, country bread toast rub with garlic

Appetizers, Fish, Seafood & Shellfish

A nice mix between smoky flavor, freshness and acidity.


Recipe for 4 persons

For the smoked salmon

8 Slice(s)
Smoked salmon
4 Slice(s)
Country bread
1 Unit(s)

For the leeks salad

2 Unit(s)
1 Unit(s)
15 Ml
Maille gherkins
15 Ml
4 Sprig(s)
30 Ml
Maille red wine vinegar
60 Ml
Olive oil
1 Unit(s)
Red onion
  • Olive oil
  • Salt and pepper
Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic

Preparation time: 30.00 min

  • For the preparations

    Cut the leeks in 5 centimeter pieces and minced it in the long way. Cut the slices of bread in half on a diagonal way. Chop the gerkins, the capers and the parsley. Cut the onions finely. Cook the egg in boiling water for 10 minutes. Refresh it and chop it.

  • For the leeks salad

    On a big pot of boiling water, put a steam wood basket and cook the leeks until tender. Mix the vinegar and the olive oil with the parsley, the onions, the egg, the capers and the gherkins, add salt and pepper.

  • For the platting

    Toast the bread in the oven, and rub it lightly with the garlic. On a flat plate, put two slices of smoked salmon, put a bunch of leeks between both, some sauce on the top of the leeks and some dots all around for the decoration, finish it with putting the toast nicely against the leeks.

The Maille brand is offering a lot of vinegar choices, so don't have any hesitations switching for another one on this recipe.

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