Cretan-style salmon

Prepare and chop 3 leeks.

Prepare and chop 3 shallots.

Cut 750 ml salmon fillet into 2 cm (1 inch) cubes, or thereabouts, keeping only the flesh and removing any skin and bones.

Pour 6 tablespoons olive oil into a non-stick pan on medium heat. When this is hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes.

Then add the chopped leek and mix well. Cook uncovered until the leek is just tender but still nice and green.

Remove from the heat and keep hot.

Pour 6 tablespoons olive oil into a frying pan and once this is nice and hot add the cubes of salmon. Cook for a bare 2 to 3 minutes, so that the cubes are browned on the sides. Do not cook any longer or you will end up with salmon purée.

Remove the salmon from the pan onto a plate and set aside.

Put the pan back on medium heat and add 300 ml feta cut into small pieces. Stir until it is melted.

Add 450 ml Greek yoghurt and 3 teaspoons tomato paste, and bring to the boil while stirring.

Heat the serving plates.

Return the salmon cubes to the pan and stir gently. Add the juice of 2 lemon if you like and remove from the heat.

Arrange on the plates: lay a bed of leek and pour the salmon and sauce on top.

Serve without delay.