- 1 shallot, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 8 whole small (1 inch in diameter) leeks
- 1 Gala apple, cored, cut into 1/4-inch cubes
- 8 ounces smoked whitefish, carefully boned, coarsely flaked
- Whisk shallot, lemon juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Trim root end of leeks, leaving core intact. Remove any tough outer leaves. Cut each leek in half lengthwise. Bring large pot of salted water to boil. Add leeks; reduce heat to low and simmer until leeks are soft, about 12 minutes. Drain. Arrange leeks on platter. Spoon 1/2 cup vinaigrette over; let stand until leeks cool, about 1 hour. Add apple to remaining vinaigrette. Divide leeks among 8 plates. Spoon fish over leeks. Top fish with apple mixture and serve.