- 142ml/5fl oz double cream
- ½ potato, chopped
- 55g/2oz leek, chopped
- 55g/2oz cheddar cheese, grated, plus extra for sprinkling
- 2 free-range egg yolks, beaten
- 55g/2oz salmon, skin removed, chopped
- fresh chives, trimmed
- Preheat the oven to 220C/425F/Gas 7
- Place the cream in a saucepan over a medium heat, and, when warm, add the potato and leeks and bring to a simmer for 3-4 minutes.
- Remove the cream mixture from the heat and allow to cool for a few minutes. Gradually add the egg yolks and cheese, whisking constantly until all the cheese has melted.
- Add the salmon and pour into an ovenproof dish. Top with extra cheese and place into the oven to bake for ten minutes, or until golden and cooked through.
- To serve, place the chives on top of the dish.