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Preparation:
Preheat the oven to 180ºc
Wash and chop the leeks.
Sweat them in butter and olive oil.
Once melted and cooked through, add the smoked salmon, cut into pieces, cook together over low heat for 5 minutes.
Béchamel:
Bring the milk to a boil.
Meanwhile, melt butter in a saucepan.
When it’s fully melted and starting to sizzle, add the flour all at once.
Mix well.
Cook the white roux for a few minutes.
Be careful not to let it brown.
Above all, it should not colour.
Pour the boiling milk over the cool or warm white roux.
Mix well with a whisk.
Add the curry and salt to taste.
bring to a boil again.
The béchamel will thicken.
Cook for a few minutes, stirring constantly.
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