Salad Madarch, Cennin ac Eog (Salmon, Mushroom and Leek Salad)

Salad Madarch, Cennin ac Eog (Salmon, Mushroom and Leek Salad) is a classic Cymric (Welsh) for a traditional warm salad of leeks and mushrooms cooked in white wine with spices that's topped with slices of smoked salmon and which makes an excellent starter for St David's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Salmon, Mushroom and Leek Salad (Salad Madarch, Cennin ac Eog).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g o gennin bychan
2 llwy fwrdd o olew olewydd
225g o fadarch, wedi tafellu
6 llwy fwrdd o wîn gwyn
1 llwy fwrdd o bersli wedi torri'n fân
1 llwy fwrdd o gennin syfi, wedi torri
1 clof o arlleg, wedi torri'n fân
125g o dafellau o eog wedi ysmygu
halen a phupur du, at flas

Dull:

Hannerwch y cennin ar eu hyd yna torrwch yn ddarnau 3cm o hir. Ychwanegwch rhain i badell o ddŵr berwedig wedi ei halenu'n ysgafn a berwch am 5 munud yna tywalldwch i ridyll a gadewch o'r neilltu. Cynheswch yr olew olewydd mewn padell frio, cyn ychwanegu'r madarch a'r garlleg. Ffriwch am 5 munud cyn ychwanegu'r cennin a'r gwîn i'r badell. Dewch a'r cyfan i ledferwi a choginiwch nes fod y gwin wedi lleihau cyn tynnu oddi ar y gwres. Ychwanegwch y persli a'r cennin syfi. Gosodwch y gymysgedd ar blât gweini yna gosodwch dafellau o eog wedi ysmygu am ei ben. Gweinwch gyda darnau o fara Ffrengig.

English Translation

Ingredients:

450g baby leeks
2 tbsp olive oil
225g mushrooms, sliced lengthways (wild mushrooms are best)
6 tbsp white wine
1 tbsp parsley, finely chopped
1 tbsp chives, chopped
1 garlic clove, finely chopped
125g slices of smoked salmon
salt and freshly-ground black pepper, to taste

Method:

Halve the leeks lengthways and cut into 3cm pieces. Add to a pan of boiling, lightly-salted water and cook for 5 minutes then drain in a colander and set aside.

Heat the olive oil in a frying pan, add the mushrooms and garlic and fry for about 3 minutes before adding the blanched leeks and the white wine to the pan. Bring to a simmer and cook until the wine has reduced then turn off the heat.

Stir in the parsley and chives. Arrange on a serving plate and garnish with folds of sliced smoked salmon. Accompany with pieces of French bread.

Find more St David's Day Recipes Here.