Burned Leeks with Dill Cream Cheese

IMG_0110

 

Another Faroe Island dinner delight.

All I had was a blog photo from a dinner at the Faroe Islands restaurant KOKS and the deducing began.  Regardless of what their version actually was, these niblets may have been my favorite part of the dinner—this and the celeriac purée.  Fortunately there were extra burned leeks for snacking as we cleaned up the feast and sipped our sherry and aquavit.

 

IMG_5277

 

IMG_5279

 

It takes a zen approach in separating these leek layers intact…ease…don’t rush….

 

IMG_5273

 

Voilá!  A way to spend an afternoon.

 

 

IMG_5289

 

 

 

IMG_5288

 

The things we do for entertainment in the country.

 

IMG_5286

 

IMG_0118

 

IMG_0102

 

I forgot to take photos of the burning-of-the-leeks for the big dinner (it was 5:30 a.m.) so here are a few to give an idea of the process.  Keep the flame a few inches from the leeks so the lower half can cook as the upper half is being lightly scorched.  It doesn’t take long.

 

IMG_0108

 

There are oh so many ways to spend a lot of time on food that doesn’t fill you up!  But diminutive as they may be, these bites would make a tasty appetizer by themselves or coupled with any kind of salmon.

 

Bon Appétit in this holiday season 

 

 

Burned Leeks with Dill Cream Cheese

Prep Time: 45 minutes

Slice in 1 1/2 inch pieces:

1-2 medium Leeks, cleaned

Carefully separate pieces into tubes.  They often split so have extras.

 

Pulse chop then puree in a food processor, or whisk:

8 ounces Cream Cheese, softened

1 Tablespoon Fresh Dill, chopped

Dash of Lemon Juice

Dash of Salt

Transfer the Dill Cream Cheese into the leek tubes with either 1) a tiny spoon or 2) in a piping bag or 3) in a thin plastic bag—snip the corner for a make-shift piping bag. 

These can be stored covered in the refrigerator for a few days.  

Burning the Leeks

When ready to serve place the filled leek tubes on a flameproof surface.  Using smooth motions with a small propane torch, singe the tops of the tubes until burned.  The heat of this will cook the lower half of the leek tube.

Serve warm or at room temperature.  These go quite well with salmon. 

 

 

Burned Leeks served with Smoked Salmon and Sorrel Pesto at the Faroe Islands dinner.

IMG_7309

 

 

 

 

 

 

 

 

 

 

 

 

 

..



Leave a Reply

Your email address will not be published. Required fields are marked *