Salmon, gnocchi and creamy leek traybake
Prep time: 25 minsTotal time: 
Salmon, gnocchi and creamy leek traybake
An all-in-one traybake is a great choice for relaxed entertaining. Frozen wild salmon is a budget-friendly choice and has a firmer texture than its fresh, farmed alternative
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1 x 360g pack frozen wild salmon fillets, defrosted
- 1 tbsp olive oil
- 1 x 500g pack leeks, trimmed and sliced
- 1 Sainsbury’s Vegetable Stock Cube
- 100g lighter crème fraîche
- 30g Sainsbury’s Dried Grated Hard Cheese
- zest of 1 lemon
- 2 tsp dijon mustard
- ½ x 20g pack fresh tarragon
- 1 x 500g pack fresh gnocchi
Step by step
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The day before, place the frozen salmon fillets in an airtight container and defrost in the fridge overnight.
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Preheat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a large frying pan. Add the sliced leeks with a pinch of salt and cook over a medium heat for 5 minutes or until softened. Meanwhile, dissolve the stock cube in 300ml just-boiled water.
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Put the crème fraîche, grated cheese, lemon zest and mustard in a large bowl. Reserve some tarragon leaves for serving, then chop the rest and stir into the crème fraîche mixture with plenty of black pepper. Use a balloon whisk to gradually whisk in the hot stock, then stir in the leeks and gnocchi. Transfer to an approx. 30cm x 20cm x 5cm roasting tin or oven dish, spreading it into an even layer. Bake in the oven for 10 minutes.
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Meanwhile, drain off excess liquid from the salmon fillets, pat dry with kitchen paper and season. After the gnocchi has had 10 minutes in the oven, sit the salmon on top and return to the oven for 10 minutes until the salmon is cooked through. Remove from the oven, scatter over the reserved tarragon and divide among plates to serve.
