“Put responsibly sourced, super-succulent Scottish salmon centre stage with this easy-peasy idea that packs in maximum flavour with minimum fuss”
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Prep time: 5 mins
Cook time: 40 mins
Serves 4
Ingredients
1.5kg Maris Piper potatoes, cut into 2cm chunks
4 M&S salmon fillets
1 pack (600g) M&S leeks, chopped
1 pot (300ml) M&S lighter crème fraiche
1 lemon, zested and juiced
1 tbsp mustard
Method
1. Preheat the oven to 160°C fan/180°C/gas mark 4.
2. Add the potatoes to a baking tray, season with salt and pepper and drizzle with olive oil. Toss together to coat evenly.
3. Roast for 40 minutes until crispy, stirring halfway through.
4. Place the salmon onto a separate, lined baking tray, season well and then place in the oven for the final 12 minutes of the potatoes’ cooking time.
5. For the creamy leeks, heat 1 tbsp olive oil or butter in a large non-stick frying pan over a medium heat.
6. Add the leeks, season with salt and pepper and fry for 8-10 minutes until they soften, stirring occasionally.
7. Reduce the heat to low and stir in 1-2 tablespoons of the crème fraiche, lemon zest and mustard. Season to taste and add a splash of water if you prefer a slightly looser sauce.
8. To serve, divide the crispy potatoes between the serving plates, add a spoonful of the creamy leeks, layer the salmon on top and finish with lemon juice.
A note from Chris:
“The potato season in the UK is well underway, with M&S growers busy harvesting delicious Maris Pipers, which are perfect to enjoy with my succulent RSPCA assured M&S Scottish salmon and British leeks, grown by M&S Select Farmer Trevor Edgeley in Cambridgeshire.”
