Creamy salmon, leek and potato bake with lemon & pine nut crust
Creamy salmon, leek and potato bake with lemon & pine nut crust

Dinner

Creamy salmon, leek and potato bake with lemon & pine nut crust

1 HOUR 5

Cooking

4

Portions

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Subject to store availability

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
Creamy salmon, leek and potato bake with lemon & pine nut crust

Method

  1. 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.
  2. Add the cream and water and bring to a simmer
  3. 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.
  4. Remove the potatoes from the heat and stir through the smoked salmon and parmesan cheese.
  5. Transfer the creamed potatoes to a buttered ovenproof dish.
  6. Lay the 8 salmon portions on top of the potatoes and sprinkle over the lemon & pine nut crust.
  7. Bake in the oven for 25 minutes (180°C Fan) or until the salmon is cooked and the crust is golden.
  8. Remove from the oven and rest for a 2 -3 minutes before serving.
Buy at Buy at Buy at

Subject to store availability

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

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