We’re always looking for new ways to enjoy Justin Staal’s fabulous smoked salmon. We love it just as it is with a salad too celebrate spring, poshed up a bit into a mousse or terrine, and it makes a perfect companion to Sand Hutton asparagus, not to mention poached or scrambled egg for a leisurely breakfast.
But thanks to super chef Nathan Outlaw we’ve discovered another way, which is creamy unctuousness in a dish baked with leeks and a cheese sauce. We’ve adapted Nathan’s recipe a bit by chucking in some new potatoes from Bert’s Barrow drive through farm shop, which needed using up before getting our next veg box from them. So here it is –
Staal smoked salmon with leeks, potato and cheese sauce
4 leeks cleaned and cut into 5cm chunks
250g new potatoes
250g pack of Staal smoked salmon (or more if you want to be really decadent!)
175g Yorkshire cheese, grated
50g plain flour
450ml whole milk
2 egg yolks
1 tsp English mustard
Handful dill, chopped
Salt and pepper to taste
Preheat the oven to 200C/Gas 6. Boil the leek chunks in a pan of salted water for 5 minutes. Drain and stand up the pieces in a buttered ovenproof dish.
Cut the potatoes into small chunks and boil in salted water until just cooked then drain. Heat a good glug of Yorkshire Rapeseed Oil in a sauté pan, toss in the potato chunks and cook until golden. Add to the ovenproof dish with the leeks and lay the salmon over the top.
Melt the butter in a small saucepan and add the flour. Mix in and cook for a couple of minutes until golden. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat and simmer for a couple of minutes.
Remove from the heat again and beat in the egg yolks and mustard, then add the chopped dill and seasoning to taste. Pour the sauce over the vegetables and salmon and top with the grated cheese. Cook for 10 minutes or so until golden brown and serve at once. Enjoy!