Tinned-salmon, leek and potato pie recipe

This is a good way to turn a tin of salmon into an excellent supper. I know tinned salmon isn’t cheap – though it’s cheaper than the fresh stuff – but it still makes an economical meal. This has all the flavours of salmon fish cakes but is quicker and easier to make.

If you want a cheesier ‘pie’, add another layer of cheese when you’re assembling the dish, after the first layer of leeks.

Prep time: 20 minutes | Cooking time: 50 minutes

SERVES

Four

INGREDIENTS

• 800g leeks, trimmed
• 50g butter
• 850g floury potatoes, peeled
• 2 x 213g tins of salmon, drained
• 350ml double cream
• 10g flat-leaf parsley, chopped
• Finely grated zest of 1 unwaxed lemon
• 60g grated Gruyère and Parmesan

METHOD

1. Preheat the oven to 190C/180C fan/gas mark 5 and put a metal baking sheet into it. Butter a 1.2 litre dish.
2. Slice the leeks into rounds 1cm thick. Wash these really well to remove any dirt. Melt the butter in a saucepan (one that has a lid) and add the leeks. Stir them round, add salt and a splash of water, cover and allow them to sweat for 15 minutes, checking every so often to make sure they’re still moist and aren’t catching on the bottom of the pan.
3. Cut the potatoes into slices about 3mm thick and cook them in boiling water for 3 minutes. They should still be firm but have lost their raw state. Drain.
4. Remove any skin and bones from the drained salmon and break the flesh into flakes. Heat the cream to boiling, remove from the heat and season it.
5. Assemble the dish, seasoning as you go (this is really important), starting with a layer of potatoes. Use a third of the potatoes to line the bottom of the dish, then spoon on half the leeks, half the parsley and lemon, and half the salmon. Pour about a third of the hot cream over this. Repeat this layering, then finish with the final third of the potatoes and pour the rest of the cream over the top.
6. Season, then scatter on the cheese. Put the dish on to the metal baking sheet in the oven and bake for 35 minutes. The top should be golden and bubbling.