Ingredients:
- 500g skin on baby potatoes
- 2 spring onions
- handful fresh parsley
- 40g mature cheddar
- 2 salmon fillets
- 1 leek
- 2 garlic cloves
- handful of spinach
- 350ml milk
- tbsp plain flour
- 1 chicken stock cube
- 1 tbsp wholegrain mustard
- 1/4 lemon
Cooking Instructions:
- Cut the potatoes in quarters. Bring to the biol in a large saucepan with a few smashed garlic cloves. Cook until tender.
- As the potatoes cook. Sweat the sliced leek and chopped garlic with a teaspoon butter. season well. Sprinkle over 1 tbsp plain flour and mix..immediately pour in your milk nice and slowly stirring constantly until combined into a white sauce. Bring to a simmer to thicken and add your stock cube, mustard, and spinach. Add a squeeze of lemon juice and stir in your cubed salmon fillets.
- Tip the salmon mixture into an ovenproof dish.
- Drain the potatoes, tip back into your pan and add 1 tbsp olive oil, your mature cheese, chopped spring onion and parsley..season well!
- Top the salmon mixture with the potatoes and grate some extra cheese..bake for 20-25 minutes at 180 (is there any other setting?).
- Devour!
Cooking Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
This is so delicious for salmon lovers..serves 2 so double up for the family!
