450g salmon tails, skinned
1 liter salmon stock
2 medium leeks; halved & cut into 1cm squares
2tablespoons double cream
2tablespoons chopped parsley
4 servings of mashed potato with 50-60g butter mixed in
2 tablespoons fresh white breadcrumbs
Cook the salmon.
Bring the salmon stock to the boil and poach the salmon tails for 2 – 3 minutes. Remove the tails from the stock with a slotted spoon and leave to cool.
Cook the leeks.
Cook the leeks in the stock for 2 – 3 minutes then remove them with a slotted spoon and let them drain.
Make the sauce.
Melt the butter in a saucepan and stir in the flour over a low heat for 30 seconds. Gradually whisk in the hot stock then simmer gently for 30 – 40 minutes. The sauce should now be thick.
Preheat the oven to 200C. Break the salmon up into chunks and mix together with the sauce, leeks and parsley. Transfer this to a large pie dish. Season the potatoes and pipe this onto the pie and scatter with breadcrumbs. Bake in the oven for 20 – 30 minutes until nicely browned.