1. Take 250 g cooked white beans and purée them in a blender; add a little of the cooking liquid and half of the cream. Whip the remaining cream and fold it into the bean purée. 
2. Thinly slice the leek; cook it in a covered pan with a little water and the butter. 
3. Open the oysters and poach them in their liquor for 30 seconds. Clean the shells well. Into each shell, place a small spoonful of leeks and top with an oyster, a small slice of smoked salmon and finally some of the creamed beans.
4. Place under the broiler for 1-2 minutes and serve very hot.

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A recipe from Yoann Peron of the Restaurant Aigue Marine, Port de Plaisance, Treguier. Photo: Isabelle Guégan. In collaboration with Canetti.