Salmon, leek and potato pie
Feb 28, 2012 1:00pm- 15 mins preparation
- 50 mins cooking
- Serves 4
Print
Ingredients
Salmon, leek and potato pie
- 3 large potatoes, cut into chunks
- 30 gram butter, plus 20g extra
- 1 leek, finely sliced
- 1 tablespoon plain flour
- 1 1/2 cup milk
- 400 gram boneless salmon fillet, skin removed, cut in 2cm pieces
- 1 cup firmly packed baby spinach leaves
- 1 tablespoon dill, chopped
- 1 beaten egg
- 1/3 cup parmesan, grated
- 2 tablespoon dried breadcrumbs
- steamed green beans, lemon
- wedges, to serve
Method
Salmon, leek and potato pie
- 1Preheat oven to 180°C. Cook potatoes in a saucepan of boiling, salted water 15-20 minutes, until tender.
- 2Meanwhile, melt butter in a medium saucepan on high. Saute leek 3-4 minutes, until tender. Add flour and cook, stirring, 1 minute. Remove from beat. Gradually add milk, stirring until smooth. Return pan to medium heat and cook, stirring constantly, until sauce boils and thickens. Reduce heat to low and simmer 3 minutes. Season to taste. Allow to cool slightly. Add salmon, spinach and dill.
- 3Drain potatoes and mash well. Stir in extra butter and egg. Season to taste.
- 4Spoon salmon mixture into a shallow 8- cup baking dish. Top evenly with mash, roughing up the surface with the back of a spoon. Sprinkle with combined parmesan and breadcrumbs.
- 5Bake 25-30 minutes, until hot and the top is golden. Serve with steamed green beans and lemon wedges.