Jono & Jules do food & wine

A dish we made on a Monday with all the after school activities. Easy but a rewarding treat after a long day.

Wine Suggestion: we’d suggest a good Portuguese Alvarinho for this as the extra sunshine (closer to the equator than Spain) helps with the cream and oily salmon. Our choice tonight, the Quinta Soalheiro Primeiras Vinhas, an old vine selection that is made partially in oak to give a deep base note alongside the minerally primary fruits.

Creamy salmon, leek & potato traybake – serves 2

• 250g baby potatoes, thickly sliced
• 2 tbsp olive oil
• 1 leek, halved and sliced
• 1 clove of garlic, crushed
• 70ml double cream
• 1 tbsp capers
• 1 tbsp chives, plus extra to serve
• 2 skinless salmon fillets

Heat the oven to 200C/180C fan/gas 6.

Bring a pot of water to the boil, the add the potatoes and cook for 8 minutes. Drain and leave to steam-dry for a few minutes.

Toss the potatoes with 1 tbsp of olive oil and plenty of seasoning in a baking tray, then bake for 20 minutes, tossing halfway.

Meanwhile, heat 1 tbsp of oil in a frying pan over a medium heat. Add the leek and fry for 5 minutes, or until starting to soften. Stir through the garlic for 1 minute then add the cream, capers and 75ml of hot water, then bring to the boil. Stir in the chives.

Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 minutes or until just cooked through. Serve topped with extra chives.

(Original recipe from BBC Good Food)