You could replace the salmon with another firm-textured fish, or look out for lightly smoked salmon fillets for added flavour.
SERVES 6 PREP 10min COOK about 45min
• 2 leeks, trimmed and thinly sliced
• 75g (3oz) unsalted butter
• 50g (2oz) plain flour
• 800ml (1⅓ pint) whole milk
• 450g (1lb) salmon fillet, skinned and chopped into 2.5cm (1in) pieces
• 1tbsp Dijon mustard
• Small bunch parsley, roughly chopped
FOR THE CRUMBLE TOPPING
• 75g (3oz) cold unsalted butter, cubed
• 75g (3oz) plain flour
• 75g (3oz) fresh breadcrumbs
• ½tsp salt 1 Preheat the oven to 180°C (160°C fan) mark 4. In a medium pan, fry the leeks in 25g (1oz) butter for 5-8min until soft. Remove from pan and reserve.
2 Melt the remaining butter in the pan, add the flour and cook for 1min, stirring. Gradually whisk in the milk until mixture is smooth. Simmer for 3-5min until thickened.
3 Off the heat, stir in cooked leeks, salmon, mustard and half the parsley. Season and transfer to a 1.6 litre
(2¾ pint) ovenproof dish.
4 To make the crumble, pulse all the ingredients in a food processor
(or rub by hand) until they resemble breadcrumbs. Mix in remaining parsley and sprinkle over the fish filling.
5 Bake in the oven for 30min until golden and bubbling.
PER SERVING: CALS 549; FAT 35g; SAT FAT 18g; CARBS 33g