Salmon pâté and leeks au gratin with mozzarella | Omelettes and quiches recipe

Ingredients

• 5 peeled and diced red potatoes or medium sized yellow fleshed potatoes
• 4 peeled garlic cloves sliced in two
• 30 ml (2 tablespoons) of olive oil
• 45 ml (3 tablespoons) of butter
• Salt and pepper up to taste
• 30 ml (2 tablespoons) of olive oil
• 250 ml (1 cup) of minced leeks (white and pale green parts only)
• 1 diced celery branch
• 1 diced small mature tomato
• 2 cans of 213 gr (about 7 oz) of pink wild salmon (without skin)
• 10 ml (2 teaspoons) of lemon juice
• 10 ml (2 teaspoons) of fresh chopped dill
• Pepper up to taste
• 180 ml (3/4 cup) of grated mozzarella (Sargento of Black Diamond kind)