Salmon, Leek And Zuchinni Crumble

1. 1

   Preheat oven to 160 degrees Celsius.

2. 2

   Finely chop the leeks and cut the zucchini into thin strips.

3. 3

   In a sauteing pan, melt the butter and brown the vegetables over low heat for 5 minutes, season with salt and pepper.

4. 4

   Add the cream, stir and cook for 3 minutes.

5. 5

   Cut the fresh salmon into small pieces.

6. 6

   In a bowl, with your hands or a pastry cutter, mix the flour, Parmesan and butter until crumbly.

7. 7

   In a baking dish arrange a layer of vegetables and top with the fresh salmon and smoked salmon.

8. 8

   Top with the crumble.

9. 9

   Bake for about 30 minutes, until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.