25 Days of Christmas Recipes, Day 1: Leek, Egg and Smoked Salmon Yule Log

It’s the 1st December and thus begins the crawl to the Christmas holiday, for all those who celebrate. If, like me, you’ve purchased an Advent Calendar (or two, or three, or… you get the picture. Open all those doors) then you’re opening to a little treat every day on the lead up to one of the busiest times of the year. With that in mind, as a special treat to all those who bother to read this little blog of mine, you can open up this blog every day (up to and including Christmas Day) to find a brand new Christmas/Holiday themed recipe. These were all my own recipes, created from my own brain using all the cooking knowledge I’ve gained throughout my life, and– well, even though I know it’s less likely to be seen under 1000 words long, I’m also not going to bore you with too many pictures or words before the recipe. That being said, if you could leave a like to help it get seen, that would be a great Christmas present for me.

This first recipe is an idea based on a Starter from my last kitchen job. We would serve slices of a similar creation, with a side salad, as a quick and simple homemade starter. At home I would serve this similarly as a Starter or as a quick lunch– no matter the season. Simple but tasty– and easy to prepare in advance– what’s not to like?

Ingredients:

o 10 Medium Whole Eggs
o 1 Whole Medium Leek
o 30g Emmental Cheese
o 4-Pack of Sliced Smoked Salmon

FILLING:
o 250g Cream Cheese
o 50g Crème Fraiche
o 70g Soft Goats Cheese
o 1tbsp Honey
o 2tsps Chopped Parsley
o Zest of 1/2 Lemon
o Salt and Black Pepper

Method:

1. Preheat oven at 200 degrees C/Gas Mark 6.
2. Split your leek in half, lengthways, but DON’T cut all the way through to the end. Wash under a tap, checking behind each leaf that you’ve got rid of the dirt. Slice your leek into 1cm strips.
3. Line a large tray with sides (30 x 22 cm) with baking paper (stick down with butter) and place ¼ leek evenly over the tray.
4. Break the eggs into a medium bowl and whisk together until blended.  Season with salt and pepper.  Pour into tray with leeks making sure it is evenly distributed.  Sprinkle over two handfuls of Emmental cheese.   
5. Bake in oven for about 10-12 mins until golden brown on the edges and firm to touch. Leave to cool.
6. Put knob of butter in a small pan over medium heat to melt and then add the remaining leek to cook until softened and translucent.  Take off the heat and leave to cool.
7. Put all the ingredients for the filling and the cooked leeks into a bowl. Combine thoroughly.
8. Turn the egg roll, top side down, onto a clean board and spread over the filling. 
9. Break the smoked salmon slices and scatter over the filling.
10. Roll the omelette up from the short end. Cut the ends off your roll and serve.