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
Preheat oven to 180C. Mix the kumara with the first measure of butter, add the milk and season well.
Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.
Gradually whisk in the second measure of milk then add the salmon, lemon zest and capers. Gently simmer for 5 minutes.
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.