Creamy salmon leek and potato bake

Ingredients

• 250g baby potatoes, thickly sliced
• 3 tbsp Mint Olive Oil
• 1 leek, halved, washed and sliced
• 1 garlic clove, crushed
• 70ml double cream
• 1 tbsp capers plus extra to serve
• 1 tbsp chives, plus extra to serve
• 2 skinless salmon fillets
• mixed rocket salad to serve
• Splash of Chilli Balsamic or Reserve Balsamic  for dressing

Method

• Heat the oven to 200c gas mark 6
• Boil the potatoes  for 8 minutes. Drain and leave to steam-dry in a colander for two minutes. Toss the potatoes with 1/2 of the Mint Olive Oil and plenty of seasoning in a baking tray. Put in the oven for 20 minutes and  toss halfway through the cooking.
• Gently heat the remaining Mint Olive Oil in a frying pan over a low heat. Fry the leek for 5 minutes, stir through the garlic and then add the cream, capers and 75ml of hot water, before bringing to the boil. Stir through the chives.
• Heat the grill to high. Pour the leek mixture over the potatoes and sit the salmon fillets on top. Grill for 7-8 minutes, or until just cooked through.
• Serve  topped with extra chives and capers, a mixed rocket salad and a final drizzle of Mint Olive Oil  
• If you like a bit of heat add a splash of Chilli Balsamic otherwise Reserve Balsamic.