Creamy Smoked Salmon Cobbler
Ingredients
- 50 g butter
- 2 leeks, thickly sliced
- 40 g plain flour
- 400 mL semi-skimmed milk, plus extra to brush
- 50 mL vermouth
- Finely grated zest 1 lemon
- 350 g frozen white fish fillets, defrosted
- 175 g self-raising flour
- 1/2 tbsp. baking powder
- 2 tsp. dried chives
- 75 g cream cheese
- 75 mL milk, plus extra to brush
- 1 medium egg
- 1/2 tbsp. vegetable oil
- 50 g smoked salmon trimmings
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