Salmon, Leek and Potato Creamy Traybake Recipe

How to Make Salmon, Leek and Potato Creamy Traybake


  1. Preheat the oven to 200°C (180°C for fan forced ovens)
  2. Wash baby potatoes and pat dry. Cut the potatoes in half if larger.
  3. Boil the potatoes in some salted water for 7 - 8 minutes, until tender. Drain well and put aside.
  4. Wash leeks in cold water and drain Slice the leeks in half lengthways and slice in 1 cm rounds..
  5. Melt the butter in a frying pan, add the leeks and cook for 5 minutes – stirring gently.
  6. Add the garlic, wine or water, cream, tartare sauce and lemon juice – bring to the boil and cook for a few minutes on a low heat.
  7. Into a 25 x 30xm baking tray, pour this leek in and top with the baby potatoes.
  8. Lay the salmon fillets on top and bake in the oven for 20 minutes.
  9. To serve, chop the parsley, sprinkle over the top and serve immediately.

Tip: To make your own Tartare sauce:
You will need: 80g Lyttos Greek Yogurt, 4 Deli Originals baby pickled cucumbers, 1 tablespoon fresh dill, 1 tablespoon fresh parsley and 2 teaspoon red onion.
Finely chop ingredients and mix together well.  Set aside in the fridge, until ready to use.