Dinner
Creamy salmon, leek and potato bake with lemon & pine nut crust
1 HOUR 5
Cooking
4
Portions
Ingredients
- Mowi raw salmon portions – cut in half lengthways (this should give you 8 mini salmon potions) – 2 packs
- Mowi Smoked salmon – cut into strips – 1 pack
- Potatoes peeled and sliced (about 3mm thick) – 1kg
- Leeks halved lengthways and sliced – 120g
- Onion (finely sliced) – 100g
- Anchovies in oil – roughly chopped – 2-3
- Butter + extra for lining the dish – 30g
- Double cream – 400ml
- Parmesan cheese – 3 tbsp (30g)
- Garlic – crushed – 2 cloves
- Salt & pepper to taste
- Water – 200ml
Lemon & pinenut crust
- Lemon zest – 1 lemon
- Breadcrumb or panko crumb – 50g
- Olive oil – 2 tbsp
- Pine nuts – 25g
- Parsley – chopped – 2 tbsp
- Salt & pepper- Pinch
Method
- Melt the butter in a large pan (big enough to hold the potatoes), add the onions, leeks, anchovies, garlic and season with salt & pepper. Place a lid on the pan and cook on a low heat for about 10 minutes or until the onions and leeks are very soft.
- Add the cream and water and bring to a simmer
- Stir the potatoes through and cover with a lid. Simmer for about 15 minutes or until the potatoes are just tender (Stirring every 4-5 to help stop the potatoes from sticking to the base of the pan). If the mix starts to become too thick add a touch more water to the pan.
- Remove the potatoes from the heat and stir through the smoked salmon and parmesan cheese.
- Transfer the creamed potatoes to a buttered ovenproof dish.
- Lay the 8 salmon portions on top of the potatoes and sprinkle over the lemon & pine nut crust.
- Bake in the oven for 25 minutes (180°C Fan) or until the salmon is cooked and the crust is golden.
- Remove from the oven and rest for a 2 -3 minutes before serving.
Ingredients
- Mowi raw salmon portions – cut in half lengthways (this should give you 8 mini salmon potions) – 2 packs
- Mowi Smoked salmon – cut into strips – 1 pack
- Potatoes peeled and sliced (about 3mm thick) – 1kg
- Leeks halved lengthways and sliced – 120g
- Onion (finely sliced) – 100g
- Anchovies in oil – roughly chopped – 2-3
- Butter + extra for lining the dish – 30g
- Double cream – 400ml
- Parmesan cheese – 3 tbsp (30g)
- Garlic – crushed – 2 cloves
- Salt & pepper to taste
- Water – 200ml
Lemon & pinenut crust
- Lemon zest – 1 lemon
- Breadcrumb or panko crumb – 50g
- Olive oil – 2 tbsp
- Pine nuts – 25g
- Parsley – chopped – 2 tbsp
- Salt & pepper- Pinch
