Peel and chop the potatoes. Peel and chop the sweet potatoes. Melt the butter. Slice the medium leeks. Crush the garlic cloves. Roughly chop the tarragon.
- 1 Heat the oven to 190ºC/375ºF/Gas 5 (170ºC for fan ovens).
- 2 Cook the potatoes and sweet potatoes in boiling salted water for 5 minutes. Drain well and set aside until cool enough to handle.
- 3 Put the salmon in a saucepan with the milk and bring to a simmer. Cook gently for 4-5 minutes, until the fish is just opaque and cooked through. Remove the salmon with a fish slice and set aside, reserving the milk.
- 4 Grate the potatoes and sweet potatoes into a bowl. Pour half the melted butter over the potatoes and mix well. Season with pepper and set aside.
- 5 Pour the remaining butter into a clean pan, add the leeks and garlic and cook for 3-4 minutes, until softened. Stir in the flour, then gradually add the reserved milk to make a smooth sauce. Cook over a gentle heat, stirring continuously, until simmering.
- 6 Cook for 2 minutes, then remove from the heat and season. Stir in the peas and tarragon.
- 7 Flake the salmon and gently fold into the sauce. Spoon the mixture into a deep 1.5-litre ovenproof dish and top with the potato mixture.
- 8 Bake for 20 minutes, until golden. Serve with green beans.
Great recipe for a family dinner. Added some dill and topped the pie with some grated cheddar.
Tasty! I really enjoyed this. Added shallots and a bit of Parmesan on top. I also used a wide dish and grilled it at the end - the topping was crunchy and tasty. Nice lighter alternative to traditional fish pie
Complete waste of time and effort
M and S in relation to this recipe can only mean "mediocre and soggy". Simply not worth the effort.
Made as a big sharing dish for a ladies lunch and they polished it off!!!! Great recipe
Ok but topping was not crisp enough and filling a bit bland. Probably won't make this again.
Loved by all the family! However I read the other reviews first and took note .......so used a wide dish, full fat milk, extra garlic and kept in oven for extra 10 minutes.
Fantastic! Nicer than full cream and cheddar version for us. Used dill instead of tarragon - very tasty. Did use a wide dish and cooked for 30 mins - top delicious.
Loved it x
Great dish. Easy to make & deliciously tasty. I will be making this again.
Very tasty dish but don't cook the potatoes for more than a couple of minutes or they will be more mush than rosti.
Tasty pie mix but I struggled to make the topping crunchy as I think the layer of potatoes was too thick - make in a wide dish. The few bits that were crunchy were the tastiest. Kept well as leftovers for lunches.
Needs to be well seasoned and the top potato layer not too thick otherwise it is soggy. I would bake it for more than 20 minutes until the top goes really crunchy, as the crunchiness is the best part. Tasty pie.
Tasty if you don't mind all the washing up!
Thoroughly enjoyed it but made it with semi skimmed milk
Delicious. Thoroughly enjoyed it.
Delicious! Used parsley instead of tarragon and the dish still had plenty of flavour. Easy to make as well.
Found very bland but must admit used parsley not Tarragon. Think it needs full fat milk or cream to give it flavour and creaminess. Found the sweet potatoes would not crisp up like Rosti made with just potato.
It's a Thumbs up for this recipe. Easy to make & tasted even better next day when I ate the leftovers.
Delicious, although needs more seasoning and one more clove of garlic for a stronger flavour. Easy to make and everyone loved it in a family of five.
Awesome Dish I Loved This Even Had Left Overs For Lunch The Following Day
Delicious healthy alternative to a fish pie. The leeks and sweet potato give it a bit of a sweet taste and the sauce is creamy but light. Took approx 40 mins to prep and only 20 mins in the oven. Will def make again.
Made this for supper tonight, delicious.
Made this tonight. Lovely it was to.
Made this using parsley rather than the dill. It was very ordinary, just like a fish pie. I won't make it again