Leeks and mushrooms are a fantastic traditional pairing, but the addition of hot smoked salmon takes this dish to another level. It is full of umami flavours and is perfect for a winters evening. It’s pretty easy to cook – easily becoming a weeknight staple in our house.

leek mushroom and smoked salmon bake covered with browned panko breadcrumbs

Hot smoked salmon

Hot smoked salmon is much smokier than cold smoked salmon. It comes in ready to eat pre-packed fillets and breaks into flakes very easily as if it had been baked. It doesn’t need to be cooked again so just a warming suffices.

The bake topping

I used panko breadcrumbs after being heavily inspired by a leek mushroom and cheese bake a friend of mine cooked for me! You can use any topping though: Nigel Slater does a great leek and mushroom crumble and there are many variants of leek and mushrooms in puff pastry around. The panko breadcrumbs are fantastic though – they crisp up really well giving this dish that extra texture it deserves.

Leek, mushroom and smoked salmon bake

Leek, mushroom and smoked salmon bake

Leeks and mushrooms are a fantastic traditional pairing, but the addition of hot smoked salmon takes this dish to another level. It is full of umami flavours and is perfect for a winters evening. It's pretty easy to cook – easily becoming a weeknight staple in our house.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine British, pescatarian
Servings 4 people
Calories 392 kcal

Equipment

  • Saucepan
  • casserole dish
  • Oven

Ingredients
 
 

  • 2 tbsp olive oil
  • 3 leeks finely chopped
  • 250 g chestnut mushrooms sliced
  • ½ tsp thyme leaves finely chopped
  • 250 ml vegetable stock
  • 125 ml whole milk
  • 360 g hot smoked salmon flaked
  • 150 g panko breadcrumbs

Instructions
 

  • Preheat the oven to 200 degrees C (180 degrees C fan).
    Heat the olive oil on a low – medium heat.
    2 tbsp olive oil
  • Add the leeks and sweat for 10 – 15 minutes until very soft. If you lift the lid in this time to stir the leeks be sure to add a couple of tablespoons of water so the leeks don't begin to brown.
    3 leeks
  • Add the thyme and chopped mushrooms and stir well. Cook until the mushrooms are just beginning to release their liquid. Then pour the leek and mushrooms into a small casserole dish.
    ½ tsp thyme leaves, 250 g chestnut mushrooms
  • Add the stock and milk to the saucepan and reduce by half to two thirds, over a high heat.
    250 ml vegetable stock, 125 ml whole milk
  • Pour the liquid into the leeks and mushrooms and season with a little salt and pepper. At this point you can add the hot smoked salmon flakes and give it a good stir.
    360 g hot smoked salmon
  • Top with the panko breadcrumbs and pop in the oven for 10 – 20 minutes until the breadcrumbs are browning.
    150 g panko breadcrumbs

Nutrition

Calories: 392kcalCarbohydrates: 42gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 1258mgPotassium: 681mgFiber: 3gSugar: 8gVitamin A: 1387IUVitamin C: 8mgCalcium: 170mgIron: 4mg
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