Lightly smoked salmon fillets add an extra layer of flavour to this fresh spring supper, but normal salmon fillets work equally well.You can also swap the tarragon for dill, if you prefer.
Juice and zest 1 lemon, plus extra lemon wedges to serve
2tsp.
Dijon mustard
6Tbsp.
créme fraîche
1Tbsp.
capers, drained and rinsed
4
x lightly smoked salmon fillets
200g
frozen peas
Directions
Step 1Preheat the oven to 220°C (200°C fan) mark 7. Pour the oil into a large roasting
tin and put in the oven to preheat. Cut the
potatoes into evenly sized quarters and
carefully transfer to the preheated roasting
tin. Add 1tbsp of the tarragon and half of
the lemon zest and season well. Toss to coat in the hot oil. Roast in the oven for 15min.
Step 2Meanwhile, put the leeks in a bowl and
cover with freshly boiled water, set aside for
10min, then drain. For the dressing, whisk
together the mustard, crème fraîche (use
half-fat crème fraîche, if you prefer), capers,
2tbsp lemon juice, 1tbsp chopped tarragon
and 1tbsp water to loosen, and season to taste.
Step 3After 15min, remove the potatoes from the
oven (they should be almost tender – if not,
return to the oven for an extra 5min) add the
drained leeks, toss briefly and top with the
salmon. Sprinkle over the remaining
tarragon and lemon zest and season well.
Scatter over the frozen peas and return
to the oven for a further 8-10min, until
the salmon is cooked through.
Step 4Drizzle with the dressing and serve
with lemon wedges, to squeeze over.
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