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Ingredients
Method
- 150ml double cream
- 1⁄2 potato, chopped
- 55g leek, trimmed and chopped
- 55g strong cheddar cheese, grated
- 2 egg yolks, beaten
- 55g salmon fillet, skin removed, chopped
- Chives to garnish
- Preheat your oven to 220C. Stick the cream in a small saucepan, and once warm, chuck in the potato and leek, and simmer gently for 4-5 minutes. Remove from the heat, and gradually whisk in the egg yolks and cheese until combined and glossy.
- Add the salmon to the cheesy cream mix, and stir well. Pour into an ovenproof dish, top with extra cheese and plenty of black pepper, and bake in the oven for 10 minutes or until golden and bubbling. Serve topped with chives and accompanied by crusty bread. Lush.
30 mins
2 serving
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