Makes 4

2 cups cooked and mashed kumara

30g butter, plus 30 gms extra

1 Tbs milk

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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

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Chives

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

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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.