Ingredients

• 2 large leeks, white and light green parts only, finely sliced
• 1½ tbsp butter
• 2 tsp olive oil
• ½ cup dry white wine
• 2 tbsp crème fraîche (to taste)
• Salt and cracked black pepper to taste
• 2 salmon fillets, about 6oz – 170g each, skin on or off
• 1 tsp olive oil
• Zest of ½ lemon
• Juice of ½ lemon
• 1 tbsp fresh dill, chopped
• 2 tbsp toasted panko crumbs for crunch
• Optional garnish: salmon roe (ikura)

Steps

• Step 1

  In a large frying pan over low heat, add a little olive oil and panko bread crumbs, toast until golden. Set aside.

• Step 2

  In the same (wiped clean) pan, melt butter with olive oil. Add the sliced leeks and a little salt. Cook slowly, stirring often, until the leeks turn silky and soft, about 20 minutes.

• Step 3

  Deglaze with white wine, reduce by half, then stir in crème fraîche. Season with salt and cracked black pepper. Keep warm.

• Step 4

  Rub salmon fillets with a little olive oil, season lightly with salt, and place in a steamer basket over simmering water. Steam gently until just cooked through, 7–9 minutes depending on thickness.

• Step 5

  Remove salmon from the steamer. Sprinkle with lemon zest, a squeeze of lemon juice, and chopped dill.

• Step 6

  To serve, spoon leek confit onto warm plates. Place salmon on top and finish with roe, chives, or toasted panko for texture.

Little Tips

For extra aroma, place lemon slices or dill sprigs in the steamer water.

Don’t rush the leeks: True confit flavour comes from patience, 20 minutes minimum on low heat to let them collapse into sweetness. High heat will scorch and make them bitter.

Pick the right salmon cut: Centre-cut fillets cook evenly and won’t thin out at the ends.