Portobello Mushroom, Salmon and Leek Traybake

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

A creamy salmon recipe for fish lovers, accompanied with leeks and juicy portobello mushrooms makes for a lovely little tray bake that can be enjoyed as a mid-week meal.


For the tart

  • 300g Portobello mushrooms, sliced or halved if small
  • 1 x 320g sheet of puff pastry
  • 2 fillets of wild salmon (approx. 120g each), skinless and cut into quarters
  • 1 leek (approx 130g), trimmed and sliced
  • 1 egg, beaten
  • 130g ricotta
  • 1 tbsp butter
  • 1 tbsp dill

For the vinaigrette

  • 1 tbsp Dijon mustard
  • 5 tbsp olive oil
  • ½ tbsp cider vinegar
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley


  1. Heat the oven to 180c and put a griddle pan on a medium high heat on the hob
  2. Line a 35cmx25cm oven tray with the puff pastry, prick with a fork, leaving a 1cm border and put in the oven for 10 minutes
  3. Meanwhile, beat together the egg, ricotta and dill and season with a pinch of salt and set aside
  4. Heat a griddle pan and quickly soften the leeks in the butter, remove from the pan and set aside
  5. Cook the mushrooms on the griddle pan until nicely charred then add the salmon and cook for 1 minute, turning halfway through. Remove from the pan to a plate
  6. Remove the pastry from the oven and prick all over the centre again with a fork. Leave to cool for  a few minutes while you make the vinaigrette
  7. Whisk together the Dijon mustard and cider vinegar then slowly whisk in the olive oil until you have a fairly thick dressing. Stir in most of the herbs and set aside
  8. Spread the egg mixture over the base of the tart and top evenly with the leeks. Add the mushrooms and salmon and return the tart to the oven for five minutes to finish cooking
  9. Remove from the oven, sprinkle with the remaining chopped herbs and a twist of pepper then serve with the vinaigrette drizzled over

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