Oak Roasted Salmon With Leeks and Mustard Recipe

Try our take on Delia Smith’s delicious Oak Roasted Salmon With Leeks and Mustard recipe using Black Mountains Smokery Oak Roasted Salmon.

Serves 2

Ingredients

2 x 190g Oak Roasted Salmon portions
2 medium leeks, cleaned, halved and sliced thinly
2 heaped tablespoons of crème fraiche
3 tablespoons of dry Vermouth
3 heaped teaspoons wholegrain mustard
a little Welsh Dragon Butter
Seasonal salad or your choice of potatoes, to serve
Halen Môn Sea Salt and freshly ground black pepper

Start off by laying a strip of foil lengthways over a baking tray (it has to be long enough to fold over to cover the Oak Roasted Salmon in a parcel), then lay a second strip across it at right angles.

Butter the surface of the foil lightly then arrange the chopped leeks over it and season them with Halen Môn Sea Salt and pepper.

Arrange the Oak Roasted Salmon pieces on top of the leeks and season them as well. Measure the crème fraiche into a bowl, add the Vermouth then stir in the wholegrain mustard.

Pour this mixture all over the Oak Roasted Salmon and leeks, then bring the ends of the foil together over the Oak Roasted Salmon and squeeze them together to form an airy pocket around all the ingredients.

Place the baking tray in the centre of the oven and cook for 20-25 minutes until the leeks have cooked into the sauce (when opening the foil be careful not to let any of the delicious sauce drain away!).

Serve with a seasonal salad or your choice of potatoes, and enjoy!