Name: Creamy salmon, leek & potato traybake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 250g baby potatoes thickly sliced; 2 tbsp olive oil; 1 leek halved, washed and sliced; 1 garlic clove crushed; 70ml double cream; 1 tbsp capers plus extra to serve; 1 tbsp chives plus extra to serve; 2 skinless salmon fillets; mixed rocket salad to serve (optional)

Ingredients

2 serv.

250g baby potatoes thickly sliced
2 tbsp olive oil
1 leek halved, washed and sliced
1 garlic clove crushed
70ml double cream
1 tbsp capers plus extra to serve
1 tbsp chives plus extra to serve
2 skinless salmon fillets
mixed rocket salad to serve (optional)

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
2 Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
3 Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.