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Salmon & dill pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Prepare and freeze a delicious creamy fish pie for quick family meals anytime.
Ingredients:
  • 800g potatoes, peeled, coarsely chopped
  • 90g unsalted butter
  • 185ml (3/4 cup) thickened cream
  • 2 leeks, pale section only, thinly sliced
  • 50g (1/3 cup) plain flour
  • 435ml (1 3/4 cups) milk
  • 600g skinless salmon fillets, pin boned, cut into 3cm pieces
  • 40.00 ml chopped fresh dill
  • Pinch of ground white pepper
  • 65g (3/4 cup) coarsely grated cheddar
  • Fresh dill sprigs, to serve
  • Steamed broccoli (optional), to serve
Instructions:
  • Boil the potato in a saucepan for 15 minutes until tender, then drain. Return the potato to the pan and gradually mix in 40g of butter, mashing until smooth. Stir in 60ml (1/4 cup) of cream and beat until creamy.
  • In a saucepan over medium heat, melt the remaining butter until foamy. Sauté the leek for 3 minutes until soft. Add flour and cook for 2 minutes until bubbly. Remove from heat, slowly stir in milk until smooth, then mix in the rest of the cream. Return to medium heat, stir constantly for 4 minutes until the sauce thickens.
  • Cook the salmon for 3 minutes, or until just cooked through. Mix in the dill and season with salt and white pepper. Transfer the mixture to a 1.5L (6-cup) capacity baking dish.
  • Preheat your oven to 180°C, then generously cover the fish mixture with a layer of potatoes and a sprinkle of delicious cheddar cheese on top.
  • Bake until golden brown, about 30 minutes. Let it cool for 5 minutes, then garnish with dill sprigs and serve with broccoli.

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