Jamie Magazine
By Rodney Dunn
Recipe From
Jamie Magazine
By Rodney Dunn
10 baby leeks
60g unsalted butter
60ml olive oil, plus extra for frying
2 fresh bay leaves
3 sprigs of fresh thyme
200ml quality fish stock
200ml white wine
40g salted baby capers
12 slices of ciabatta
5 sprigs of fresh chervil
SMOKED SALMON BUTTER
160g unsalted butter (at room temperature)
130g smoked salmon, from sustainable sources
20ml fresh lemon juice
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