Salmon and Leek Pasta Gratin

Ingredients

• 300 g fusilli pasta
• 400 g salmon fillets
• 2 leeks
• 200 ml double cream
• 200 ml whole milk
• 30 g plain flour
• 30 g butter
• 100 g gruyère cheese

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the fusilli for 2 minutes less than packet instructions and drain. Place the salmon in the boiling water for the last 5 minutes, then lift out, remove the skin and flake.

2. 2

   Trim and slice the leeks. Melt the butter in a pan and soften the leeks for 5 minutes.

3. 3

   Stir the flour into the leeks and cook for 1 minute. Gradually add the milk and cream, stirring until a smooth sauce forms. Season lightly.

4. 4

   Stir in half the gruyère, then fold in the pasta and flaked salmon. Tip into an ovenproof dish.

5. 5

   Scatter the remaining gruyère over the top and bake for 20 minutes until golden and bubbling.