Creamy cauliflower with smoked salmon

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 1 leek
• 3 1 shallot
• 4 1 garlic clove
• 5 4 tablespoons olive oil
• 6 1 bayleaf
• 7 1 sprig rosemary
• 8 300 ml liquid cream
• 9 2 tablespoons olive oil
• 10 2 slices smoked salmon
• 11 salt
• 12 pepper
• Total weight: 2,046 grams

Times:

Preparation	Cooking	Start to finish
40 min.	16 min.	56 min.

Step by step recipe

1	Prepare 1 cauliflower, slice it finely (a mandolin is ideal for this). Reserve.
2	Prepare and finely chop 1 leek. Prepare and finely chop 1 shallot. Leave the garlic clove unpeeled.
3	In a saucepan over medium heat, pour in 4 tablespoons olive oil then when hot add the minced shallot, unpeeled garlic clove, 1 bayleaf and 1 sprig rosemary. Season with salt and pepper, then cook and stir for 1 minute or 2 without browning.
4	Then add the chopped cauliflower and mix well.
5	Add 300 ml liquid cream, reduce heat and cover. Cook gently until cauliflower is tender.
6	Remove and discard the garlic clove, bay leaf and rosemary sprig. Blend the contents of the pan...
7	...until you have a thick cream of cauliflower to your liking. Cover and leave on very low heat.
8	Cook the leek in a small frying pan over medium heat with 2 tablespoons olive oil. Stop cooking as soon as it is tender, then salt it.
9	Add the leek to the cream of cauliflower, mix well and check the seasoning.
10	In the same small frying pan as the leeks, still over medium heat, pass 2 slices smoked salmon cut into strips, to barely sear them (2 minutes max).
11	Heat the serving plates. Serve a good layer of creamy cauliflower and a few pieces of smoked salmon.

Remarks

If necessary, add a little extra cream to the cauliflower purée in step 7 to make it nice and creamy.
You can easily replace the smoked salmon with another smoked fish, such as trout or haddock.

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