Salmon and leek casserole with puree crust

Ingredients for 4 servings:

• 800 g potatoes
• 600 g leek
• 1 bunch of dill
• 600 g salmon fillet(s), fresh
• 100 g smoked salmon
• 2 tbsp oil
• 1 tbsp flour
• 250 ml milk
• 3 tbsp lemon juice
• 2 tbsp mustard, grainy
• 50 g butter
• Salt and pepper, black
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel the potatoes and cook in salted water for about 20 minutes. Trim the leek, slice lengthwise, wash, and cut into half rings. Wash the dill, remove the stalks, and finely chop. Dice the salmon fillet. Finely dice the smoked salmon. Heat the oil in a pan and fry the fresh salmon for about 5 minutes, then remove. Sauté the leek in the fish fat for about 5 minutes. Dust with flour and sweat. Stir in 100 ml milk and 100 ml water and simmer for about 2 minutes. Season with salt, pepper, and lemon juice. Stir in the dill. Fold in both types of salmon. Place in a greased baking dish. Mash the potatoes, mustard, 150 ml milk, and butter. Spread the mashed potatoes over the salmon. Bake in a preheated oven (electric oven: 200 °C, fan oven: 175 °C) for approx. 30 minutes.