Creamy Salmon and Leek Traybake
- 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