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
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Ingredients
Metric
Imperial
- 8 leeks, cleaned and cut into 8cm pieces
- 300g of smoked salmon slices
- 175g of cheddar, grated
- 50g of butter, plus extra for greasing
- 50g of plain flour
- 450ml of milk
- 2 free-range egg yolks
- 1 tsp English mustard
- 2 tsp dill, chopped
- salt to season
- black pepper to season
SAVE RECIPE
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
- 8 leeks
3
When the leeks are cooked, drain and place into a buttered ovenproof dish. Pile the salmon over the leeks
- 300g of smoked salmon slices
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
- 2 free-range egg yolks
- 1 tsp English mustard
- 175g of cheddar, grated
- 2 tsp dill, chopped
- salt to season
- black pepper to season
7
Place in the oven and cook for 10 minutes, until golden brown. Serve immediately
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