Smoked Mackerel and Leek Bake (from Good Food Magazine November 2009)
2 leeks, trimmed, washed and sliced
knob of butter
200ml pot reduced-fat crème fraîche
1 tbsp capers
2 smoked mackerel fillets, skinned and flesh flaked into large chunks
Preheat the grill.
Fry the leeks in the butter until very soft, about 10-15 mins.
Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.
When the leeks are soft, stir in the crème fraîche, capers and fish. Heat through for 1 min.
Drain the pasta and stir into the sauce, season to taste, then tip everything into a small baking dish.
Scatter with the breadcrumbs and grill until golden and crisp.