French Bread Stuffed with Smoked Salmon and Leeks
|1 DLM French Baguette|
|6 Tbsp Vera Jane's Extra-Virgin Olive Oil, or more as needed|
|6 Tbsp unsalted butter, or more as needed|
|2 cups leeks, chopped, including 2 inches of the green leaves|
|1 tsp DLM Dried Dill|
|Salt and freshly ground black pepper to taste|
|10–12 oz DLM Smoked Salmon, thinly sliced|
|Sprigs of dill, for garnish|
Slice the bread on the diagonal into ½-inch slices, cutting almost but not quite all the way through the loaf. In a medium-heavy skillet over medium heat, heat the olive oil and butter until the butter is melted. Stir to mix well. Generously brush the mixture over the top and sides of the loaf of bread and on each slice. You should have about ¼ cup of the mixture left in the skillet. If not,
add an equal amount of additional oil and butter to make ¼ cup.
Heat the reserved oil and butter in the skillet over medium heat until hot. Add the chopped leeks and stir constantly until they are softened, about 5 minutes. Add the dried dill and cook a minute more. Remove and season with salt and pepper. Stir to mix.
Place the loaf of bread on a baking sheet. Spoon some of the leek mixture between each slice of bread. Th e bread can be prepared an hour ahead to this point. Cover loosely with foil and keep at room temperature.
When ready to serve, preheat the oven to 350°F. Bake the loaf, uncovered, on the center oven shelf until the bread is warm and the crust is crispy, about 5 minutes. Remove from the oven and insert one thin slice of the smoked salmon between each slice of bread. Return to the oven for 2 to 3 minutes, just to warm the salmon. Remove from the oven.
To serve, place the warm loaf on a long, narrow serving plate or wooden board. Garnish with fresh dill sprigs. Cut all the way through the loaf to separate the slices and serve each slice topped with the salmon and leeks.
Makes 36–40 servings
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Per serving: 72 calories; 4g total fat; 2g saturated fat; 9mg cholesterol; 182mg sodium; 5g total carbohydrates; 0g dietary fiber; 3g protein;