- 10 baby leeks
- 60 g unsalted butter
- 60 ml olive oil , plus extra for frying
- 2 fresh bay leaves
- 3 sprigs of fresh thyme
- 200 ml quality fish stock
- 200 ml white wine
- 40 g salted baby capers
- 12 slices of ciabatta
- 5 sprigs of fresh chervil
- SMOKED SALMON BUTTER
- 160 g unsalted butter (at room temperature)
- 130 g smoked salmon, from sustainable sources
- 20 ml fresh lemon juice
- For the smoked salmon butter, place the butter, smoked salmon and lemon juice in a food processor and blitz until smooth. Season and set aside.
- Trim, halve and slice the leeks lengthways, then add the butter, oil, bay leaves and thyme to a wide, shallow saucepan, place over a medium-low heat and bring to a simmer. Add the leeks and cook for 10 minutes, turning, until golden.
- Pour in the stock and wine, cover with a large circle of baking paper and cook for 15 minutes or until leeks are tender. Remove the pan from the heat and rest the leeks in the liquid.
- Put the capers in a small saucepan and add enough olive oil to cover them by 2cm. Place it over a high heat and fry until the capers begin to open and crisp up. Using a slotted spoon, transfer the capers to a plate lined with kitchen paper.
- Heat a griddle pan over medium–high heat. Brush the ciabatta with olive oil and toast until golden, about 1 minute each side.
- To serve, spread the toasted ciabatta generously with the smoked salmon butter and top with the leeks, fried capers and pick over a few chervil leaves.
Source: Jamie Oliver