2 cups cooked and mashed kumara
30g butter, plus 30 gms extra
1 Tbs milk
Salt and pepper
1 Tbs plain flour
1 cup milk
500g fresh salmon, roughly chopped
Finely grated zest of one lemon
1 Tbs capers, rinsed and finely chopped
1/2 Tbs parsley, finely chopped
Grated cheddar cheese
1 Preheat oven to 180C. Mix the kumara with the first measure of butter, add the milk and season well.
2 Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.
3 Gradually whisk in the second measure of milk then add the salmon, lemon zest and capers. Gently simmer for 5 minutes.
4 Add the parsley and stir. Taste for seasoning before spooning into individual ramekins. Top with the mashed kumara then cheese. Bake for 20 minutes or until golden. Serve with a grind of black pepper and snipped chives.