Oak Roasted Salmon and Potato Bake Recipe

Our Oak Roasted Salmon and Potato Bake Recipe is a great hearty meal for lunch or dinner

Serves 4

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Ingredients

4 Oak Roasted Salmon fillets, about 700g, cut into bite-size chunks
600g Waxy potatoes, such as Desirée
500ml Semi-skimmed milk
350g Young Leaf spinach
60g Welsh Dragon Butter
50g Flour
4 Spring onions
1 lemon, finely zested
15g Fresh dill, chopped 
Halen Môn Sea Salt and Black Pepper
Peas or side salad

Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.

Meanwhile, put the spinach in a colander. Pour over boiling water to wilt the spinach, then refresh in cold water. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the Oak Roasted Salmon, and lemon zest.

Melt the Welsh Dragon Butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened.

Season with Halen Môn Sea Salt and black pepper. Stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre baking dish.

Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the Oak Roasted Salmon.

Melt the remaining Welsh Dragon Butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6. Bake for 50 minutes, or until hot throughout.

Serve with peas or a side salad and enjoy!