Cooking Instructions
1.
Preheat the oven to 160°C fan/180°C/gas mark 4.
2.
Add the
potatoes (1.5 kg)
to a baking tray, season with salt and pepper and drizzle with olive oil. Toss together to coat evenly.
3.
Roast for 40 minutes until crispy, stirring halfway through.
4.
Place the
salmon (1 pack)
onto a separate, lined baking tray, season well and then place in the oven for the final 12 minutes of the potatoes’ cooking time.
5.
For the creamy leeks, heat 1 tbsp olive oil or butter in a large non-stick frying pan over a medium heat.
6.
Add the
leeks (1 pack)
, season with salt and pepper and fry for 8-10 minutes until they soften, stirring occasionally.
7.
Reduce the heat to low and stir in 1-2 tablespoons of the
crème fraiche (1 pot)
,
lemon zest (1)
and
mustard (15 g)
. Season to taste and add a splash of water if you prefer a slightly looser sauce.
8.
To serve, divide the crispy potatoes between the serving plates, add a spoonful of the creamy leeks, layer the salmon on top and finish with lemon juice.