2 large leeks, cut in half lengthways and sliced into 1cm pieces
150 g mushrooms, halved
4 salmon fillets, skinned and cut into bitesized pieces
250 ml milk
25 g butter
30 g plain flour
Salt and black pepper
1 pinch of cumin
800 g potatoes, chopped into even-sized chunks
1 large knob of butter
1 splash of milk
0 Salt and black pepper
1 bunch of chives, chopped
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Melt 25g of the butter in a pan over a medium-low heat and add the leeks. Cook for 20-25 minutes until soft, stirring occasionally, then remove and set aside.
3 In the same pan, cook the mushrooms in the remaining butter for 6-8 minutes until soft and golden. Remove and set aside.
4 To make the sauce, heat the milk in a pan until almost boiling, then reduce the temperature to a gentle simmer.
5 Meanwhile, melt the butter in a separate pan and then slowly whisk in the flour to form a paste. Cook for one minute, stirring continuously, then slowly add the hot milk. Season to taste with salt and pepper, and add the cumin. Simmer over a low heat for a further 20 minutes.
6 Boil the potatoes in a large pan of salted water until tender. Mash with a large knob of butter, then add just enough milk to make a creamy mash. Stir through the chives.
7 Line an ovenproof dish with half of the leeks. Add a layer of salmon chunks, then a layer of mushrooms and cover with a layer of sauce. Continue layering in this way until the layers are about 1cm from the top of the dish.
8 Top the pie with the chive mash and use a fork to create small ridges. Dot with a few small knobs of butter and then bake for 40-45 minutes, until the edges are bubbling and the top is golden.