Add the leek, the chives and the garlic to the remaining oil in a frying pan over a medium heat and fry for 5 minutes. Add the cream and 150 ml of hot water. Heat the grill.. Add the leeks and potatoes to the pan and fry for 2 minutes. Add 2 tbsp water and cover with a lid; cook for 10 minutes. Uncover, season and stir in the cream and mustard. Cook until warmed through, then stir in the tarragon. 3. Remove the salmon from the baking dish and serve with the creamy leeks and potatoes.
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Instructions. Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Bring water to the boil, add the potato slices and cook for 8 minutes. Drain. Melt the butter in a frying pan and stew the leek on low heat for 5 minutes. Turn the heat off. In a bowl whisk the cream, eggs, mustard, milk, and parsley.. 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.
