Name: Scottish salmon with creamy leeks and crispy potatoes
Total time: 3000 s
Yield: 4
Ingredients: 1.5 kilogram Maris Piper potato; 1 pack responsibly sourced salmon fillet; 1 pack leek; 1 pot lighter crème fraîche; 1 lemon; 1 tablespoon English mustard

Step 1

Preheat the oven to 160°C fan/180°C/gas mark 4.

Step 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.

Step 3

Roast for 40 minutes until crispy, stirring halfway through.

Step 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.

Step 5

For the creamy leeks, heat 1 tbsp olive oil or butter in a large non-stick frying pan over a medium heat.

Step 6

Add the leeks (1 pack) , season with salt and pepper and fry for 8-10 minutes until they soften, stirring occasionally.

Step 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.

Step 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.

Scottish salmon with creamy leeks and crispy potatoes

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