SALMON POTATO BAKE

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Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

Ingredients

350ml full cream milk

4 medium sized potatoes cut into cubes

1 leek finely diced (white part only)

1 clove garlic whole

1 clove garlic finely chopped

Zest 1 lemon

Handful of dill finely chopped

2 x 200g fillet of Huon Salmon (skin off)

30ml olive oil

Juice of 1 lemon

Method

Preheat oven to 180 degrees Celsius.

Add milk to a large pot on the stove on medium heat, add cubed potatoes, whole garlic clove and leek to the milk with a big pinch of salt.

Simmer for 15 minutes until potatoes are soft.

Strain the liquid into a bowl and place the potatoes and leek into a baking dish and squash the potatoes with the back of a fork.

Return the liquid to the pot and add the chopped garlic, dill and lemon zest to the pot simmer for another 5 minutes and then pour the reduced liquid onto the potatoes in the baking dish.

Place salmon fillet on top of the potatoes, drizzle with olive oil and sprinkle with a pinch of salt

Bake in oven for 12 minutes.

To serve squeeze the lemon juice over the top of the salmon and finish with a sprinkle of freshly chopped dill.