Award-Winning Oak Smoked Irish Organic Salmon
The autumn-Wednesday-night dish. One ovenproof pan, no pre-boiling of gnocchi, no separate sauce. Everything goes in together and the oven does the heavy lifting. You finish with a crisp panko crust over a soft, creamy underneath. Smoked salmon trimmings cost a fraction of sliced and disappear into the sauce just as well. Twenty-five minutes start to finish.
Heat the oven to 200°C fan.
In a wide ovenproof pan, melt the butter over a medium heat. Soften the leeks for 5 minutes. Add the garlic for the last 30 seconds.
Tip in the gnocchi straight from the packet. Stir to coat in the buttery leeks.
Add the crème fraîche, double cream, lemon zest, and spinach. Stir until the spinach wilts down, around 2 minutes. The sauce should look loose, almost too loose. It tightens in the oven.
Take the pan off the heat. Fold in the smoked salmon trimmings.
Scatter the parmesan and panko evenly over the top. Black pepper.
Slide the pan into the oven for 15 to 18 minutes until the top is deep gold and the sauce is bubbling around the edges.
Scatter the dill over the top. Let it sit for 2 minutes before serving. The sauce wants to settle.
