Salmon, leek and potato pie

  • 15 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


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


Salmon, leek and potato pie
  • 1
    Preheat oven to 180°C. Cook potatoes in a saucepan of boiling, salted water 15-20 minutes, until tender.
  • 2
    Meanwhile, 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.
  • 3
    Drain potatoes and mash well. Stir in extra butter and egg. Season to taste.
  • 4
    Spoon 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.
  • 5
    Bake 25-30 minutes, until hot and the top is golden. Serve with steamed green beans and lemon wedges.

More From Women's Weekly Food