Hot Smoked Salmon Gratin

Boil the potatoes for 10 - 13 minutes, covered, then drain and set aside.

Melt half of the butter in a frying pan and fry the leek with the courgette for 3 - 4 minutes, then add the water (see pantry for amount). Cover with the lid and allow to stew for 6 - 8 minutes, stirring regularly. Season to taste with salt and pepper. Roughly chop the dill in the meantime.

Melt the rest of the butter in a saucepan over medium heat. Add the flour and allow to cook for 2 - 3 minutes, stirring continuously. Lower the heat, then pour in the cream and whisk continuously to incorporate. Repeat with the stock, then turn up the heat. Allow to simmer gently for 3 - 4 minutes until thickened, then stir in two thirds of the dill. Season to taste with salt and pepper.

Grease an oven dish with a light drizzle of olive oil. Transfer the leek and courgette to the oven dish, then top with the salmon and cover with the potatoes. Scatter with the cheese and then pour over the sauce. Bake the gratin for 15 - 25 minutes, or until nicely golden-brown.

Did you know... salmon contains essential fatty acids such as omega 3, which our bodies can't make on their own. You can get the necessary amount of omega 3 from just one serving of fish per week, ideally fatty fish such as herring or salmon.