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leeks and roast in a baking dish topped with half the olive oil
and the white wine at 375 degrees until soft, about 1 hour. Cool
until they can be handled, then remove outer layers and green
end and discard. Reserve pan juices. Cut remaining leek into equal
sizes about 2 inches long.
For
dressing: Mix the lime juice, ground pepitas and pepper to desired
taste and add reserved liquid from the leek pan. Cover the leeks
with the dressing and marinate for 2 hours.
To
serve, slice the leek pieces in half lengthwise. Reserve dressing.
Line each piece with a piece of the smoked salmon and roll up.
When all the leek and salmon pieces are rolled, drizzle them
with dressing and garnish with chopped eggs and chives.
Note:
Prosciutto, thinly sliced italian ham, may be substituted for
the salmon.
About
Leeks
(from "Fresh from the Farmer's Market" by Janet Fletcher)
"The
white and pale green shank of the leek is the edible part, the
green leaves are tough and good only for the stockpot or compost
pile. Some varieties - King Richard is one - produce extra-long
shanks that yield a high proportion of edible part."
"Because
of the way leeks grow, dirt often gets trapped between the leaves,
and a little grit can ruin a dish. To wash them, swish the sliced
leeks in a large bowl or sink full of water, then lift them
out, leaving the dirt behind. If cooking leeks whole, slit them
lengthwise, cutting several inches into the pale green part
of the shank, then open under running water and let the water
wash between the leaves."
"Keep
leeks in an open plastic bag in the refrigerator crisper."
Find
leeks for your garden at http://store.yahoo.com/cooksgarden/plants---bulbs-vegetable-leeks---on
ions.html
Find
Janet Fletcher's book at Amazon.com.
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