Sample Of Apostolic Church Program

Crumble salmon and leek fondue: it melts and crisps! The

Go, a little salty for change ...

is the first time I try a savory crumble in and I can tell you that I'll start ... It's quick to prepare, not very complicated and this time everyone thought it was delicious ...
Served as an appetizer with a salad or main dish for a light meal, YMMV.

The recipe is a mix of inspiration of the moment (for the bottom) and a recipe book "Best of the crumble" Fanny Matagne (for top).

Crumble salmon and leeks

Ingredients (for 4-6 people)

Dough:
- 100 g
flour - 100 g salted butter
- 75 g breadcrumbs
- 50g grated parmesan

Trim
- 500 g fillet of salmon
- 2
onion - 500 g Leek (fresh or frozen)
- 10 cl cream
- 2 teaspoons dill
- salt, pepper, sugar, pepper
- lemon juice
- olive oil

Slice onions and fry in a little olive oil.
Cut the leeks into thin slices and add to onions.
Add salt and pepper, add a pinch of sugar and possibly a pinch of pepper.
Cover and cook over low heat a few minutes until the leeks are well blended.

Cut salmon into cubes and mix with sour cream, a little salt and pepper, dill and a few drops of lemon juice.

Preheat oven to 180 ° C (gas mark 6).

Work the flour, breadcrumbs and Parmesan cheese with butter. We must obtain a paste-grained sand.

In a baking dish, spread first to the leeks, cover and cover with fish paste crumbled.

Bake for 30 minutes .