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Creamy salmon and leek pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Leeks are a flavorful onion alternative ideal for enhancing fish recipes.
Ingredients:
  • 3 eggs
  • 4 whole cloves
  • 1/2 brown onion
  • 1L (4 cups) reduced-fat milk
  • 1 dried bay leaf
  • 850g (about 3) skinless salmon fillets
  • 100g butter
  • 1 leek, pale section only, washed, thinly sliced
  • 75g (1/2 cup) plain flour
  • 62.50 ml chopped fresh dill
  • Large pinch of ground nutmeg
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg, extra, lightly whisked
  • Lemon wedges, to serve
Instructions:
  • Boil the eggs in a small saucepan for 8 minutes. Drain, cool under cold running water, peel, and coarsely chop.
  • Press cloves into onion. Combine with milk, bay leaf, and salmon in a large saucepan over medium heat. Bring to a boil, then simmer on low for 10 minutes.
  • Place the salmon on a plate, gently break it into large pieces, ensuring no bones remain. Strain the milk mixture into a jug, removing the onion, cloves, and bay leaf.
  • Wipe the saucepan clean. Melt a quarter of the butter over medium heat. Sauté the leek, stirring often, for about 4 minutes until soft but not browned. Transfer to a small bowl.
  • In a saucepan, melt the rest of the butter over medium heat until it foams. Stir in the flour and cook for 1 minute. Remove from heat and slowly whisk in the milk. Return to medium heat and cook for 5 minutes, stirring with a wooden spoon until the sauce boils and thickens.
  • Mix in the chopped egg, smoked salmon, leek, fresh dill, and a hint of nutmeg into the sauce. Season generously with salt and pepper. Distribute evenly among four 500ml (2-cup) ovenproof dishes and allow to cool.
  • 1. Preheat the oven to 200°C. 2. Halve the pastry sheets. 3. Brush the edges of each dish with extra egg. 4. Place a pastry rectangle on top of each dish and press the edges to seal. 5. Trim any excess pastry. 6. Brush the pies with egg wash. 7. Cut a slit in the center of each pie. 8. Bake for 20 minutes or until puffed and golden. 9. Serve with lemon wedges.

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