salmon and leek spread

How To Make salmon and leek spread

• 1

  Put salmon skin side down in a large enough pan to hold all pieces of fish. (I usually have 3 pieces of fish for this.) Now add enough water to just cover fish. Add a bay leaf and bring the water to a simmer.
• 2

  Simmer the salmon for about 6 minutes until just cooked. Remove the salmon to a plate and allow to cool. Remove the skin and discard.
• 3

  Put the fat into a medium pan and sweat the leaks over gentle heat for about 5 minutes until softened. Remove to a plate to cool.
• 
  4

  Break the salmon into large pieces and add to the bowl of a food processor. Now add the leaks and all of the remaining ingredients. Pulse the processor until the salmon mixture has a consistency you like. Now taste and add salt if needed.
• 5

  You can serve this as a spread on raw vegetables or crackers or spoon it into avocados cut in half. If you like lemon as I do a squeeze of lemon on this is nice.
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  6

  When I make this, I freeze half of it for a later date and eat the rest. It freezes well and the rest will keep in the refrigerator for 2 or 3 days.
• 7

  Note: For the coconut milk cream, put a can of coconut milk in the refrigerator the day before you need it. The next day remove the can, turn it upside down and open it with a can opener. Pour off the watery liquid and use it for something else. The cream will be left behind in the can.
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