Serves 4
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
900 g (2 lb) potatoes, peeled and halved
75 g (3 oz) butter
1 large leek, sliced
4 spring onions, finely sliced
50 g (2oz) plain flour
150 ml (1/4 pint) dry white wine
450 ml (3/4 pint) milk
50 g (2 oz) frozen peas
1 large egg, beaten
salt and freshly ground black pepper
* Drain the salmon, reserving the liquid. Remove skin and bones, if desired and break into large chunks. Set aside
* Par-boil the potatoes for 10 minutes, then drain and leave to cool. Preheat the oven to 200°C / 400°F / Gas Mark 6
* Melt 50 g (2 oz) of the butter in a large saucepan and add the leek and spring onions. Cook gently for 2 - 3 minutes until softened. Stir in the flour and cook over a low heat for a few moments, then stir in the wine and reserved salmon liquid. Add the milk and bring up to the boil, stirring constantly to make a smooth sauce. Stir in the frozen peas. Season
* Divide the sauce mixture between four individual gratin or baking dishes dishes (or use one large dish). Arrange the salmon chunks over the top
* Coarsely grate the par-boiled potatoes into a large bowl and stir in the beaten egg. Season. Divide evenly between the dishes to cover the salmon and sauce. Place knobs of the remaining butter over the top and season with a little extra black pepper. Bake in the oven for 20 - 25 minutes until piping hot and golden brown