- 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.
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