Crispy Potato Salmon and Leek Bake

• servings: You will need to serve 2
• total time: 25 minutes

Ingredients

A recipe inspired by a potato side dish mum makes, crushed just boiled potatoes with olive oil, cheese, lots of parsley and spring onion. Topped onto a creamy leek sauce and baked until golden and gorgeous.

565 kcal and 37g protein

500g skin on baby potatoes

2 spring onions

Large handful of fresh parsley, chopped

40g smoked cheddar grated

2 skinless salmon fillets, diced (you can sub for any protein you like though, chicken prawns chickpeas)

1 leek

2 garlic cloves, minced

Handful of spinach

350ml milk (any you like)

1 heaped tbsp plain flour

1 chicken stock cube

1 tbsp wholegrain mustard

1/4 lemon

Directions

Preheat the oven to 200c fan.

Cut the potatoes in 1/2 or 1/4s. In 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. Cool until tender and a knife goes through.

As the potatoes cook, In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft. Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined. Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach. Mix to wilt then turn off the heat. Finish with some lemon juice. Dice the salmon and fold into the sauce. Tip into a suitable baking dish or bake in the same pan if oven safe.

Drain 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. Using a spoon roughly mash leaving nice chunky pieces. Top the salmon mix with the mash. Add the remaining 10g of cheese and bake for 20-25 mins until golden brown.

You can finish under the grill the make extra golden and crisp.