Salmon Casserole & Leek Gratin
Ingredients (4 servings):
500 g salmon fillet (skin removed, cut into chunks)
3 medium leeks (white & light green parts only), thinly sliced
2 tbsp butter
2 tbsp flour
400 ml milk (warm)
150 ml cream (optional, for extra richness)
100 g grated cheese (Gruyère, Emmental, or cheddar)
1 tsp Dijon mustard (optional)
Salt, pepper & a pinch of nutmeg
Breadcrumbs for topping
Fresh dill, parsley, or chives for garnish
Instructions:
Prepare the leeks:
Sauté sliced leeks in 1 tbsp butter until soft and lightly caramelized (about 8 minutes). Season lightly.
Make the white sauce:
In a saucepan, melt remaining butter, stir in flour, and cook 1 minute.
Gradually whisk in warm milk (and cream, if using) until smooth and thick.
Season with salt, pepper, nutmeg, and stir in Dijon mustard. Add half the cheese.
Assemble the gratin:
In a greased baking dish, spread the sautéed leeks on the bottom.
Arrange salmon chunks on top.
Pour over the sauce, then sprinkle with the rest of the cheese and breadcrumbs.
Bake:
Bake at 180°C (350°F) for 25–30 minutes, until golden, bubbly, and the salmon is just cooked through.
Serve:
Garnish with fresh herbs. Great with a crisp salad or roasted potatoes.
👉 This dish combines the silky sweetness of leeks with the richness of salmon, all bound together in a creamy, cheesy gratin. Elegant but easy — a true comfort classic.