Stuffed leek rolls with salmon
Cut the leeks into pieces of 10 cm and blanch for about 2 minutes in boiling water with salt. Drain and rinse under cold water.
Cut the pieces in the length to the core and remove the inner pieces so that the firm outer leaves come to lie flat.
Put a bar of salmon fillet on each piece. Sprinkle with salt and pepper and roll the leek around it. Roll this again into 2 slices of bacon.
Grill the pre-rolls over and over and brown in a greased grill pan.
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