Leek Spiral with Smoked Salmon Mousse

Cool the smoked salmon. Finely mash in a cutter, pass through a sieve and set aside to cool. Fold the whipped cream into the salmon puree.

Carefully clean the leeks, cut away root end, cut in half lengthwise, rinse and carve into individual leaves. Blanch, cool and dry. Spread leek leaves on plastic wrap and spread with mousse. Roll up in spiral form and wrap tightly in the foil. Cook over steam for 12 min, keep warm.

Clean and rinse the mussels. Sauté the onion in the oil until soft and colorless. Add the mussels, white wine and a little pepper. Cover and cook until the mussels open. Remove one half of each shell.

Strain the mussel broth, add the soup and the vermouth. Add the cream and make the sauce until it is creamy. Season strongly with salt and freshly ground pepper and add the chives.

Cut the spiral into slices and serve together with the sauce and the mussels.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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