adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salmon mornay and potato wedge pie recipe
Salmon mornay and potato wedge pie recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a cozy dinner with creamy salmon in 15 minutes, paired with crispy oven-baked wedges for only $4.50 per serving.
Ingredients:
  • 50g butter
  • 2 leeks, trimmed, thinly sliced
  • 40g (1 ⁄4 cup) plain flour
  • 625ml (21 ⁄2 cups) milk
  • 11.80 gm Dijon mustard
  • 1 tsp finely grated lemon rind
  • 500g skinless salmon fillets, cut into 2.5cm pieces
  • 70g (1 ⁄2 cup) frozen peas
  • 40.00 ml chopped fresh continental parsley leaves, plus extra, to serve
  • 750g packet frozen potato wedges
Instructions:
  • Preheat oven to 220C/200C fan forced. In a frying pan over medium heat, melt butter until sizzling. Cook leek, stirring, for 5 minutes until soft and translucent without browning. Add flour and stir well for 1 minute until fully incorporated. Remove from heat.
  • Slowly add the milk while stirring continuously until fully mixed. Place the pan back on medium heat and cook for 5 minutes, stirring with a wooden spoon, until the sauce boils and thickens.
  • Combine the mustard and lemon rind, stirring until mixed. Incorporate the salmon, peas, and parsley, stirring until coated.
  • Pour the mixture into a 2.25L (9 cup) baking dish. Layer the potato wedges slightly overlapping on top. Bake for 25 minutes until golden and cooked. Garnish with sea salt flakes and extra parsley before serving.

Similar Recipes