Rosti-topped salmon pot pie

SERVES 4

WHAT YOU’LL NEED:

12g tarragon

100g peas

1 tbsp plain flour

1 garlic clove

2 medium leeks

25g butter

450ml skimmed milk

450g skinless salmon fillets

250g sweet potatoes

300g potatoes

PREPARATION:

Peel and chop the potatoes. Peel and chop the sweet potatoes. Melt the butter. Slice the medium leeks. Crush the garlic cloves. Roughly chop the tarragon.

METHOD:

Heat the oven to 190ºC/375ºF/Gas 5 (170ºC for fan ovens).

Cook the potatoes and sweet potatoes in boiling salted water for five minutes. Drain well and set aside until cool enough to handle.

Put the salmon in a saucepan with the milk and bring to a simmer. Cook gently for 4-5 minutes until the fish is just opaque and cooked through. Remove the salmon with a fish slice and set aside, reserving the milk.

Grate the potatoes and sweet potatoes into a bowl. Pour half the melted butter over the potatoes and mix well. Season with pepper and set aside.

Pour the remaining butter into a clean pan, add the leeks and garlic and cook for 3-4 minutes, until softened. Stir in the flour, then gradually add the reserved milk to make a smooth sauce. Cook over a gentle heat, stirring continuously, until simmering.

Cook for two minutes, then remove from the heat and season. Stir in the peas and tarragon.

Flake the salmon and gently fold into the sauce. Spoon the mixture into a deep 1.5-litre ovenproof dish and top with the potato mixture.

Bake for 20 minutes, until golden. Serve with green beans.

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