Salmon and Leek Bake

Ingredients

• 500g New Shetland Tatties
• 2 Spring Onions (Chopped)
• Handful Fresh Parsley (Chopped)
• 2 tblsp Shetland Butter
• 3 Salmon Fillets (Cubed)
• 2 Leeks (Chopped)
• 2 Cloves Garlic (Finely chopped or minced)
• Handful of Spinach
• 400mls Shetland Milk
• 2 tbsp Plain Flour
• 1 Stock Cube (Chicken, Fish or Veg)
• Juice of Half a Lemon

Method

1. Preheat oven to 180°C
2. Boil tatties until soft.
3. While tatties are boiling - sweat down leek and garlic in tablespoon of Shetland Butter. Add spinach and cook down.
4. Stir in flour and then add milk, mixing well. Stir until it thickens up - add lemon juice. If too thick, add more milk.
5. Add in salmon pieces and cook until opaque. Put in an overnproof dish.
6. Drain tatties - crush (don't mash) and add a tablespoon of Shetland Butter, parsley and spring onions.
7. Top salmon mixture with tatties.
8. Bake in oven for 20-25mins until the sauce is bubbling and top is golden - for very crispy top pop under grill for last few minutes or use air fryer oven.