This recipe was the result of a happy merger of two sets of leftovers. Leeks, artichokes and salmon came together for a light and summery casserole. My Mom suggested the milk and cream cheese filler. This recipe serves 4.
To make, sauté four thinly sliced leeks and two cans of coarsely chopped artichoke hearts with a little olive oil over medium-low heat until soft, about 10 minutes. If the leeks start to brown, you can reduce the heat or cover the pan for a couple of minutes. Stir in 1/2 cup of freshly grated Parmesan. Transfer the leek mixture to a 9" casserole dish. Add 12-16 flaked baked salmon.
In a separate bowl, heat 1 cup milk, then add 4 heaping tablespoons of cream cheese and whisk until smooth. Add 1/4 cup fresh dill, 1/2 tsp salt and 1/2 tsp pepper to milk mixture, then pour over casserole and stir to combine. Bake at 350 for 20 minutes. Sprinkle liberally with lemon juice before serving.