Crispy Potato Salmon & Leek Bake
Serves 2
Directions
- 1Cut the potatoes in 1/2 or 1/4s.
- 2In a large pot of water, add the potatoes fill up with water to cover, season with salt, some rosemary and a few smashed garlic cloves and bring to a simmer.
- 3Cool until tender and a knife goes through.
- 4Drain the potatoes, tip into a bowl or back into the pot, add 30g grated cheddar, 1 tbsp olive oil, the chopped spring onions and parsley, salt and pepper.
- 5Using a spoon roughly mash leaving nice chunky pieces.
- 6In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft.
- 7Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined.
- 8Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach.
- 9Mix to wilt then turn off the heat.
- 10Finish with some lemon juice.
- 11Dice the salmon and fold into the sauce.
- 12Tip into a suitable baking dish or bake in the same pan if oven safe.
- 13Top the salmon mix with the mash.
- 14Add the remaining 10g of cheese and bake for 20-25 mins until golden brown.
Ingredients
- 500 g skin on baby potatoes
- 2 spring onions
- large handful fresh parsley
- 40 g smoked cheddar grated
- 2 skinless salmon fillets
- 1 leek
- 2 garlic cloves minced
- handful spinach
- 350 ml milk
- 1 tbsp plain flour
- 1 chicken stock cube
- 1 tbsp wholegrain mustard
- 0.25 lemon
- 1 tbsp olive oil
- rosemary
- garlic cloves
- salt
- pepper
Equipment
knifecutting boardpotpanspatulaovenbaking dish
Tips
- Cut the potatoes in 1/2 or 1/4s.
- You can sub salmon for any protein you like though, chicken prawns chickpeas.
- You can finish under the grill to make extra golden and crisp.
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