Crispy Potato Salmon & Leek Bake

Serves 2
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Directions

  1. 1Cut the potatoes in 1/2 or 1/4s.
  2. 2Cut the potatoes in 1/2 or 1/4s.
  3. 3Cut the potatoes in 1/2 or 1/4s.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Cool until tender and a knife goes through.
  8. 8Cool until tender and a knife goes through.
  9. 9Cool until tender and a knife goes through.
  10. 10Drain 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.
  11. 11Drain 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.
  12. 12Drain 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.
  13. 13Using a spoon roughly mash leaving nice chunky pieces.
  14. 14Using a spoon roughly mash leaving nice chunky pieces.
  15. 15Using a spoon roughly mash leaving nice chunky pieces.
  16. 16In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft.
  17. 17In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft.
  18. 18In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft.
  19. 19Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined.
  20. 20Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined.
  21. 21Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined.
  22. 22Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach.
  23. 23Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach.
  24. 24Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach.
  25. 25Mix to wilt then turn off the heat.
  26. 26Mix to wilt then turn off the heat.
  27. 27Mix to wilt then turn off the heat.
  28. 28Finish with some lemon juice.
  29. 29Finish with some lemon juice.
  30. 30Finish with some lemon juice.
  31. 31Dice the salmon and fold into the sauce.
  32. 32Dice the salmon and fold into the sauce.
  33. 33Dice the salmon and fold into the sauce.
  34. 34Tip into a suitable baking dish or bake in the same pan if oven safe.
  35. 35Tip into a suitable baking dish or bake in the same pan if oven safe.
  36. 36Tip into a suitable baking dish or bake in the same pan if oven safe.
  37. 37Top the salmon mix with the mash.
  38. 38Top the salmon mix with the mash.
  39. 39Top the salmon mix with the mash.
  40. 40Add the remaining 10g of cheese and bake for 20-25 mins until golden brown.
  41. 41Add the remaining 10g of cheese and bake for 20-25 mins until golden brown.
  42. 42Add the remaining 10g of cheese and bake for 20-25 mins until golden brown.

Ingredients

  • 500 g skin on baby potatoes
  • 500 g skin on baby potatoes
  • 500 g skin on baby potatoes
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • large handful fresh parsley
  • large handful fresh parsley
  • large handful fresh parsley
  • 40 g smoked cheddar grated
  • 40 g smoked cheddar grated
  • 40 g smoked cheddar grated
  • 2 skinless salmon fillets
  • 2 skinless salmon fillets
  • 2 skinless salmon fillets
  • 1 leek
  • 1 leek
  • 1 leek
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • 2 garlic cloves minced
  • handful spinach
  • handful spinach
  • handful spinach
  • 350 ml milk
  • 350 ml milk
  • 350 ml milk
  • 1 tbsp plain flour
  • 1 tbsp plain flour
  • 1 tbsp plain flour
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 tbsp wholegrain mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp wholegrain mustard
  • 0.25 lemon
  • 0.25 lemon
  • 0.25 lemon
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • rosemary
  • rosemary
  • rosemary
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • 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.
Crispy Potato Salmon & Leek Bake | Clip Recipe