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

The final episode of Luca’s Key Ingredient showcased the versatility of Butter with three beautifully decadent recipes. This week’s recipe of Grilled Leeks, Smoked Salmon and Prosecco Butter sauce is a brunch dish to impress with the perfect blend of sweetness from the leeks, zest from the chive olive oil and richness from the butter sauce . Whip up the zesty Chive Olive Oil with your Smeg Hand Mixer - it’s as easy as 1, 2 Blend!

Catch the latest season of Luca’s Key Ingredient at 10Play on demand.

Serves: 4

Prep Time: 30mins

Cook Time: 45mins

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

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.

Shop the Smeg Hand Blender