A recipe by Melina Hammer
- 1 c rock shrimp- 1 leek, white and light green parts- 1 small bunch collards or other hearty greens, rinsed, ends trimmed, stems cut from leaves- 1/4 tsp cayenne- 1/4 tsp freshly grated nutmeg- 1 jar Drifters Fish smoked salmon- 7-10 small potatoes, peeled and boiled until just tender
- 2 cloves garlic, minced
- 1 egg, for wash
- 3 + 1 tbsp butter, divided- 3 tbsp AP flour- 1 c buttermilk- 2/3 c whole milk- 1 bay leaf- 1/4 tsp nutmeg
- 1 package frozen puff pastry such as Dufour, thawed in the refrigerator the night before- Freshly cracked pepper and sea salt
Halve leeks lengthwise. Rinse under cold running water to free the sand from between their layers. Shake, then set in a colander to drain fully. Chop leeks into a medium dice and sauté in 1 tbsp of butter, in a cast iron skillet over medium heat.
Chop collard stems into 1 cm pieces and add to leeks, stirring to combine. When both have begun to soften in the pan, 3-5 minutes, add collards leaves, coarsely chopped, minced garlic, and stir to combine again. Season with salt and pepper, add the nutmeg and cayenne, stir to incorporate, and sauté for 2-3 minutes. Remove from heat.
Flake salmon into a large mixing bowl. Slice boiled (and cooled enough so that you can handle them) potatoes into coins and add to salmon. Add cooked leeks+greens mixture and rock shrimp. Season with freshly cracked pepper and a small pinch of sea salt.
In a small saucepan, melt butter over medium heat. Whisk flour into butter until fully incorporated with no lumps remaining. Slowly add the milk and then buttermilk, whisking the whole time until the mixture is uniform. Add the bay leaf and nutmeg, stir together. Bring the mixture to a boil and lower heat to a simmer, stirring occasionally until thickened enough so that it coats the back of a spoon, about 8 minutes. Pour béchamel onto the contents in mixing bowl and fold into ingredients to coat fully. Transfer filling to a buttered gratin or baking dish, placed onto a rimmed baking sheet lined with parchment.
Preheat oven to 400F. Remove the puff pastry from its packaging. Moisten the edge of the baking dish with a little water, drape the pastry on top, and crimp the border, moistening with a little water as you crimp, to hold. Use a sharp knife to score a decorative design in the center of the puff pastry (which will also serve as a steam vent). Paint with egg wash and refrigerate for 30 minutes.
Remove from the fridge, paint once again with egg wash, and bake until deeply golden. Start to check after 20 minutes, rotating baking sheet as needed for even baking. Cool on a wire rack for at least 10 minutes before eating.
Excellent served with a steely white wine or lager beer.