Leek mosaic
A perfect balance of textures and flavors: tender leeks wrapped in nori, a touch of smoked salmon, and a creamy zucchini velouté. Light, refined, and packed with freshness!
⏱️ Time: 1 hour
🔪 Difficulty: Level 2/5
⚠️ Allergens: Fish, cream, nori
⚙️ Options: Adaptable for lactose-free diets
Required Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Preparation 1: Leek Mosaic 🥬🖼️ | ||
| Leek | 1 | unit |
| Smoked salmon | 1 | slice |
| Zucchini | 1 | unit |
| Nori sheet | 2 | pcs |
| Thyme | 1 | bunch |
| Lemon | 1 | unit |
| Bay leaf | 1 | unit |
| Preparation 2: Zucchini Velouté 🥒 | ||
| Zucchini | 1 | unit |
| Cucumber | 0.5 | unit |
| Thyme | 5 | g |
| Shallot | 1 | unit |
| White wine | 15 | g |
| Garlic | 1 | clove |
| Mint | 5 | g |
| Vegetable broth | 210 | ml |
| Cream | 50 | g |
| Preparation 3: Vinaigrette 🫗 | ||
| Olive oil | 30 | ml |
| White wine vinegar | 15 | ml |
| Salt | 1 | g |
| Pepper | 1 | g |
| Lemon | 10 | ml |
| Preparation 4: Garnish 🧀 | ||
| Leek sprouts | 10 | g |
| Feta | 10 | g |
| Sprouts/Edible flowers | QS | - |
| Radishes | 2 | pcs |
| Smoked salmon | 1 | slice |
Step 1: Leek Mosaic
- Preheat your oven to 170°C (340°F).
- Cut the green parts of your leeks and save them for another recipe.
- Slice the white parts in half lengthwise and then in half crosswise.
- Wrap them in aluminum foil with a drizzle of olive oil, your herbs, garlic, and lemon zest, then bake until a knife passes through easily (about 30 minutes).
- Next, cut very thin slices of zucchini using a mandoline.
- Wrap your leeks by alternating slices of zucchini and smoked salmon.
- Place the rolls on a sheet of NORI and roll tightly.
- Place plastic wrap on the table, lay your roll on top, and roll tightly with the plastic wrap.
- Your roll is ready!
Chef Vico's Tip:
For this recipe, I use standard-sized leeks. If you can find them, small leeks are ideal for this recipe. Once you master the rolling technique, let your creativity shine to create a mosaic that reflects your personal style!
Step 2: Zucchini Velouté
- Chop your shallots and sauté them in a bit of oil.
- Deglaze with white wine.
- Let it evaporate, then add roughly chopped zucchinis.
- Add your herbs, crushed garlic, and season with salt.
- Finally, add your vegetable broth, cover, and let simmer for about 10 minutes.
- Once the zucchinis are perfectly cooked, remove the bay leaves and transfer the mixture to your blender.
- Add cream, mint leaves, and cucumber to the blender.
- Blend until smooth, then adjust seasoning if necessary. Cool quickly.
Chef Vico's Tip:
I recommend straining your velouté through a sieve for the perfect texture.
Step 3: Vinaigrette
Mix mustard with vinegar. Gradually add oil while stirring. Season with salt and pepper. It's ready!
Chef Vico's Tip: To vary the flavors, try using different types of mustard (wholegrain, mild, spicy) or experiment with different oils to add a personal touch.
Plating Suggestion
- Prepare your elements. Place three slices of the leek mosaic.
- Add thin slices of smoked salmon and roll slices of zucchini. Then pour your zucchini velouté in the center of the plate.
- Finish the plating by adding feta, sprouts, and flowers. Add a few drops of vinaigrette on your mosaic to bring some acidity to the dish. It's ready!
Chef Vico's Tip:
Take your time arranging the elements to create a beautiful, harmonious plating.
I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂
Chef Vico
English 
French