Rosti-Topped Salmon Pot Pie


Rosti-Topped Salmon Pot Pie

300g potatoes peeled, and cut into large chunks

250g sweet potatoes, peeled and cut into large chunks

450g skinless salmon fillets

450ml skimmed milk

25g butter, melted

2 leeks, sliced into chunks

2 cloves of garlic, crushed

1 tbsp plain flour

100g peas, defrosted if frozen

1/2 x 25g tarragon, roughly chopped

Heat oven to 180 fan. Cook potatoes and sweet potatoes in boiling salted water for about 5 – 6 minutes. Drain well and set aside until they are cool enough to handle. Put the salmon in a saucepan, bring to a simmer. Cook gently for about 4 – 5 minutes, until the fish is opaque and cooked through. Remove the fish and set aside, reserving the milk. Grate all of the potatoes into a large bowl. Pour over half of the butter, mix well, season with salt and black pepper and set aside. Pour the remaining butter into a clean pan, add the leeks and garlic and cook for about 3 – 4 mins until softened. Stir in the flour, then gradually whisk in the reserved milk to make a smooth sauce. Cook over a gentle heat stirring continuously until simmering. Cook for about 2 minutes, then remove from the heat and season. Stir in the peas and tarragon. Flake the salmon and gently fold into the sauce. Spoon the mixture into a deep 1.5 litre oven proof dish and top with the potato mixture. Bake for about 20 – 25 mins until golden. Serve with green vegetables.