Are you going to prepare a wonderful starter for the Christmas buffet? Don’t you have idea what cooking yet? Then I can give you a little tip .. What would you say of a tasty potato flan? It’s easy, delicious and why not ?! it’s very chic as well! Bring to your table this little wonder and you will have success with your guests!
I want to give you another little advice: buy the smoked salmon scraps and substitute the Black Cyprus Salt Flakes with some common cooking salt, if you don’t want to spend a lot of money.
Serves: 4
- 400 grams potatoes
- 80 grams leek
- 40 grams Grana Padano aged for 16 months
- 2 eggs
- 160 ml fresh cream
- Sage leaves
- Fresh ground white pepper
- Black Cyprus salt flakes
- Extra virgin olive oil
- Butter to taste
For the smoked salmon sauce:
- 150 grams smoked salmon
- 300 ml fresh cream
- 1 peeled garlic clove
- Extra virgin olive oil
- Brandy to taste
For the crispy leek:
- 40 grams leek
- Flour 00 to taste
- Sunflower oil
- Salt to taste
Method
First clean the potatoes and the leeks. Fry the sliced leek just long enough to brown. Add the potatoes cut into small pieces, pour the water to partially cover the vegetables and then add the sage leaves and season with black salt. Cover and cook over moderate heat until the potatoes are tender.
Pour the potatoes and leeks in a large bowl and blend them with an immersion blender. Then pour the beaten eggs and the cream. Stir in grated Grana Padano and beaten well. Season with white pepper and some other black salt if needed.
Grease the round aluminum molds, pour a part of the mixture up to reach the edge and place them in a baking tin. Fill it with hot water. The water must cover the molds for about 2/3 of their height. Bake in preheated oven at 160° Celsius degrees for about 50 minutes.
Meanwhile, cut the salmon coarsely. In a pan fry the garlic, after remove it and add the salmon. Cook for about a minute, stirring often and blend with brandy. When it has evaporated, pour the cream. Cook for about 8-10 minutes on a moderate flame. Then blend the sauce and set aside.
Bring sunflower oil to a temperature of 160° Celsius degrees. Sprinkle the leek lightly and dip them in hot oil. Fry a little leek at a time. When it is golden, drain by placing them on a plate lined with kitchen paper.
Plating
Unmold the pie out onto a deep plate. Pour around a few tablespoons of sauce. Decorate with crispy leek and some flakes of black Cyprus salt.