- 113 g Castle MacLellan Smoked Salmon Pâté
- 20 g butter
- 50 g shallots chopped
- 60 g leeks diced
- 40 g white wine
- 1 tsp tomato puree
- 50 g single cream
- 5 ml fresh lemon juice
- Salt and pepper
- 100 g salmon diced
- 100 g smoked salmon diced
- 100 g cod
- 1 handful dill chopped
Crushed Potato Topping
- 900 g baby new potatoes diced
- 80 g butter
- Salt and pepper
- Chopped chives to garnish
Salmon with Cream Sauce
In a heavy bottomed pan, heat the butter and add the chopped shallots. Cook for 3-4 minutes without colour. Add the diced leeks and cook for a further 2 minutes. Add the white wine and reduce by half.
Add the tomato puree, single cream, Smoked Salmon Pâté and lemon juice and bring to a gentle simmer. Simmer for 5 minutes and adjust the seasoning.
Add the chunks of fish and, stirring gently, cook for a further 10 minutes. Remove from the heat and fold in the chopped dill.
Dice and cook the potatoes in boiling salted water. Drain the potatoes and return to the pan. Add the butter and salt and pepper. Gently fold the butter in, breaking the potatoes down but not mashing. Check and adjust the seasoning if necessary.
Preheat oven to 180ᵒc/Gas Mark 4.
Place the Salmon with Cream Sauce in an oven proof dish and place the crushed potatoes on top - there’s no need to press them down.
Place in the oven for 15 minutes. Garnish with chives before serving.
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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905
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