Roast Smoked Salmon Cobbler

Directions

1. Preheat the oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.

2. Peel the skin off the salmon, divide into big flakes and set aside.

3. To make the sauce, melt the butter in a heavy saucepan and stir in the flour.

4. Cook, stirring for 1 minute.

5. Remove the pan from the heat.

6. Pour in the milk (or milk and fish stock) and whisk well.

7. Return to the heat and slowly bring to the boil, stirring or whisking all the time.

8. Simmer for 2 minutes.

9. Season well with salt and freshly ground black pepper.

10. Squeeze most of the moisture from the spinach, chop and scatter over the base of a shallow 3 pint ovenproof dish.

11. Slice the leeks thickly then heat a large frying pan, add the olive oil then the leeks and cook for 5 minutes, stirring occasionally until beginning to soften.

12. Stir in the peas and spoon over the spinach.

13. Cover with a layer of roast smoked salmon and spread the sauce evenly over the top. Set aside.

14. To make the cobbler dough, rub the butter into the flour until it resembles rough breadcrumbs and add a pinch of salt.

15. Stir in the herbs then pour in the milk and stir it together with a blunt table knife until it forms a sticky lump.

16. Tip out onto a floured work surface and knead very lightly until smooth.

17. Working quickly, roll out to a thickness of about 1.25cm and cut into rounds, squares, triangles or diamonds.

18. Arrange and overlap the cobblers on top of the filling, around the edge of the dish.

19. Brush with milk (or beaten egg for a shiny finish) then set on an oven tray, and bake for 30 - 35 minutes until the cobblers are risen and golden brown and the filling bubbling hot (if they begin to brown too much, cover loosely with kitchen foil).

20. Allow to cool for 10 minutes before serving this all-in-one supper dish.