Adapted from a recipe for ham and leeks in cheese sauce, smoked salmon and leek gratin is easy to make and has been a household favourite for many years. By ensuring the ingredients are produced from the four major countries that make up Great Britain, the dish is not only fabulously tasty but is good for the British economy too.

Please be aware that the quantities for the cheese sauce are approximate. This is because the thickening of the sauce depends on the quality of the plain flour, the density of the butter and whether skimmed, semi skimmed or full fat milk is used. The final taste is also dependent upon the strength of the cheese. The secret is to make it carefully and check it every step of the way.

Smoked Salmon and Leek Gratin Recipe

Ingredients:

  • 250g sliced Scottish smoked salmon
  • 1 or 2 long and not too fat leeks (from Wales if possible)
  • 25g Irish butter
  • 1 tbsp plain flour
  • 1 lvl tsp mustard seed
  • About 4 ounces of English cheddar cheese
  • About half a pint of milk
  • Salt and pepper to taste

Method:

How to Prepare the Fish and Leeks

  1. Pop the oven on to gas mark 5 (190 degrees C) to preheat.
  2. Wash the leek well then cut it into pieces (horizontally) that are about the width of the slices of smoked salmon. Aim for four parcels per person.
  3. Wrap a slice of smoked salmon around each piece.
  4. Place in a buttered ovenproof dish.

How to Make the Cheese Sauce

  1. Melt the butter, with the mustard seed added, gently in a saucepan over a moderate heat.
  2. Add the flour and stir so it blends into the butter.
  3. Add about half the milk bit by bit stirring all the time. As it comes up to boil, it will thicken. Slowly add more milk until it is about the thickness of whipping cream.
  4. Remove from the heat and grate in about half the cheese. Stir thoroughly until the cheese has melted into the white sauce. Check for taste and add salt and pepper and more cheese if required.

How to Assemble and Cook Salmon and Leeks Gratin

  1. Pour the cheese sauce over the smoked salmon and leek parcels so that they are completely covered.
  2. Grate more cheese evenly over the top of the sauce
  3. Pop in the preheated oven for about 40 minutes until the sauce is bubbling and golden.
  4. Serve immediately

This dish can be served at lunchtime with a green salad which includes watercress. For a more substantial evening meal, serve with mashed potatoes and fresh garden peas.


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