Smoked salmon with leeks and green beans

This simple sauté makes a nice warm lunch during colder days when we are still dreaming about summer. Serve with some good whole wheat or rye bread and a green side salad for a balanced meal.

2 servings

2 leeks

2 handfuls of frozen green beans

1 bouquet garni or a sprig of thyme

2 tbsp. olive oil

100 ml vegetable stock

1 tbsp. grainy mustard, moutarde à l’ancienne

Freshly ground black pepper

120 g smoked Alaska salmon

Wash the leeks and discard the tough upper parts. Cut them into about 15 cm long parts, then halve lengthwise.

Warm olive oil over medium heat in a large frying pan. Sauté the leeks for about 5 minutes. Add the green beans and bouquet garni. Stir the mustard in the vegetable stock and add to the pan. Continue cooking for about 8 minutes until the stock has almost evaporated.

Cut the salmon into pieces and divide on top. Grind over some black pepper and serve warm.