Baked leeks and smoked salmon with cheese sauce

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Leeks are fantastic when paired with smoked salmon - their nuanced flavour providing a great contrast to the smoked fish. These cheesy leeks by Nathan Outlaw are a great pescatarian main course, particularly for someone who loves cheese. For a simple mid-week dinner or a weekend lunch, serve this cheese leek recipe with a mixed leaf salad.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 200°C/gas mark 6
2
Bring a large pan of salted water to the boil, then add the leeks and cook for 5 minutes
3
When the leeks are cooked, drain and place into a buttered ovenproof dish. Pile the salmon over the leeks
4
Melt the butter in a small pan and add the flour. Cook, stirring for a few minutes until lightly golden
  • 50g of butter
  • 50g of plain flour
5
Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes
  • 450ml of milk
6
Remove from the heat and beat in the egg yolks, mustard, dill and season with salt and pepper. Pour over the leeks and salmon. Top with the grated cheese
7
Place in the oven and cook for 10 minutes, until golden brown. Serve immediately
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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