- 800g potatoes, peeled, coarsely chopped
- 90g unsalted butter
- 185ml (3/4 cup) thickened cream
- 2 leeks, pale section only, thinly sliced
- 50g (1/3 cup) plain flour
- 435ml (13/4 cups) milk
- 600g skinless salmon fillets, pin boned, cut into 3cm pieces
- 2 tablespoons chopped fresh dill
- Pinch of ground white pepper
- 65g (3/4 cup) coarsely grated cheddar
- Fresh dill sprigs, to serve
- Steamed broccoli (optional), to serve
- Step 1Cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Gradually add 40g of butter and mash until smooth. Add 60ml (1/4 cup) of the cream and beat until smooth.
- Step 2Meanwhile, melt remaining butter in a saucepan over medium heat until foaming. Cook the leek, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Stir in the remaining cream. Place pan over medium heat and cook, stirring constantly, for 4 minutes or until the sauce thickens.
- Step 3Add the salmon and cook for 3 minutes or until just cooked through. Stir in the dill. season with salt and white pepper. Transfer to a 1.5L (6-cup) capacity baking dish.
- Step 4Preheat oven to 180°c. spread potato over fish mixture. Top with cheddar.
- Step 5Bake for 30 minutes or until golden. Set aside for 5 minutes to cool slightly. Serve with dill sprigs and broccoli.
- Low carb
- Low sodium
- Lower gi
Make-ahead tips: To freeze: After topping with cheddar, wrap in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 3 months.
To thaw: Place in the fridge for 24 hours or until thawed completely.
To cook: Discard foil and plastic wrap, then bake as instructed.
Dig your spoon into the cheesy potato top to discover salmon and dill in a creamy sauce.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste