Salmon & Lemon Pie

18 ingredients
14 steps

Ingredients

  • 4 pieces salmon steaks
  • 1 big leek
  • 3 big garlic cloves
  • 1 cup peas (frozen or fresh, if fresh par cook before hand)
  • 1 cup broccoli floret
  • 1 cup cauliflower floret
  • 1 cup mushroom
  • 1 lemon, juice and zest of
  • 1 12 cups milk (semi or full fat)
  • 2 tablespoons cornflour
  • 2 tablespoons grated parmesan cheese
  • sea salt
  • cracked pepper
  • 1 vegetable stock cubes or 1 fish stock cube
  • 2 teaspoons dill (fresh or dried)
  • olive oil
  • 25 g butter
  • 1 ready rolled puff pastry (to fit your dish, one roll or pack should be enough, i used half amount with these measurements)

Directions

  1. 1
    *sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer.
  2. 2
    remove from pan & keep separate in bowl.
  3. 3
    *brown mushrooms in some olive oil.
  4. 4
    remove & add to leek mixture.
  5. 5
    *lightly fry broccoli & cauliflower after par-boiling.
  6. 6
    remove & add to leek mixture.
  7. 7
    *fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.
  8. 8
    *melt butter in saucepan, add milk, heat, add stock cube & dill.
  9. 9
    once melted add cornflour, salt, pepper (to taste) & parmesan.
  10. 10
    once thickened & smooth add lemon juice then remove from heat.
  11. 11
    *place veggie mix at base of 20cm deep baking dish, then salmon pieces.
  12. 12
    *pour over white sauce.
  13. 13
    *bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.
  14. 14
    *heat oven to 375 degrees F/190 degrees C then bake pie till pastry is golden brown.

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