Ingredients

The Topping

• 350g (12oz) potatoes, peeled and cubed
• A generous knob of unsalted butter
• A little milk
• A little cream
• 30g Cheddar Cheese Grated

The Filling

• 30g Butter
• 1 Small Leek finely sliced
• 30g Plain flour
• 150ml Fish stock or Vegetable stock
• 150ml milk
• 2 tablespoons double cream
• 1 tablespoon of fresh Dijon Mustard
• 1 tablespoon of fresh dill
• Season with black pepper
• 300g salmon, skinned and cubed
• 20g frozen peas
• 20g frozen sweetcorn

Method

Method

• 1. Preheat the oven to 200 o C/400oF/ Gas 6
• 2. Boil the potatoes in boiling water. Drain and mash them with the butter, milk. Season with black pepper
• 3. Melt the filling butter in a frying pan and saute the leek for 2-3 minutes until it is soft. Add 1 tablespoon of stock and boil for 1-2 minutes until the liquid has evaporated. Stir in the flour to make a roux stirring continuously
• 4. Gradually stir in the remaining stock and milk over a medium heat, stirring all the time. Bring to the boil stirring until it has thickened. Remove from the heat and stir in the cream Dijon Mustard and black pepper. Season with fresh dill
• 5. Add the peas and sweet corn and gentle stir through. Divide the fish and peas between 2 or 4 oval dishes and pour over the sauce. Cover with the mashed potato and grated cheddar. Bake for 20 minutes then finish off under a pre-heated grill for a few minutes, until it is golden

Allergies

Milk, Wheat, Celery, Soya. Ask us about allergens

Serves

Makes 4 Portions