Creamy Salmon and Leek Traybake
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Creamy Salmon and Leek Traybake

Creamy Salmon and Leek Traybake

Ingredients

Method

  • 250g new potatoes, sliced
  • 2 tbsp olive oil
  • 1 sliced leek
  • 1 crushed garlic clove
  • 1 tbsp drained capers
  • 1 tbsp chopped chives
  • 2 salmon fillets, skin removed
  • 70ml heavy cream
  • Preheat the oven to 200C. Boil the potatoes in salted water for about 8 mins, then drain and steam-dry in a colander. Toss with half the oil and plenty of seasoning in a roasting tin, then roast in the oven for 20 mins, tossing halfway through. Meanwhile, fry the leek in the remaining oil for 5 mins to soften, then stir through the garlic and cook for a minute before mixing in the cream, capers and 60ml water. Bring to the boil, season well and stir through the chives.
  • Heat the grill to high. Pour the leek and cream mixture over the potatoes in the roasting tin, then place the fish fillets on top. Grill for 8 mins, then serve topped with more capers and chives, and some peppery leaves on the side. Yum!
35 mins
2 serving

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