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1
Cut the potatoes into even sized chunks and place in a steamer set above a pan of boiling water.
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2
Cover with a lid and steam for about 15 minutes until they are just tender, but not too soft.
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3
Once cooked, leave to cool slightly.
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4
Meanwhile, melt 40g of the butter in a large saucepan and gently saute the leek with the bay leaf until the leek has softened but not coloured.
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5
Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk.
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6
Bring to a simmer and cook for a few minutes until you have a thick sauce.
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7
Stir in the salmon and prawns and return to the simmer.
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8
Cook for about 5 minutes, until the prawns are pink and the salmon is cooked, before adding the parsley or dill, and capers (if using) then season with salt and pepper.
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9
Preheat the oven to 200C/180 fan ovens/gas mark 6.
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10
Thinly slice the potatoes and lay half on the bottom of an ovenproof dish such as a casserole or deep pie dish.
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11
Spoon in the fish filling, removing the bay leaf, then lay the rest of the potatoes on top.
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12
Melt the remaining butter and brush over the top of the potatoes.
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13
Place in the oven and cook for 35-40 minutes or until the top is golden.
