Meals and Courses

Salmon, Leek and Pea Pie with Dill Mash

cook 30 mins
  • 500 g (1 lb) skinless salmon fillet
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 450 ml (3/4 pint) milk
  • 3 large leeks, trimmed, cleaned and sliced
  • 125 g (4 oz) frozen peas, defrosted
  • 2 x 500 g (1 lb) cartons ready-made fresh mashed potato
  • 50 g (2 oz) dill, roughly chopped
  • 25 g (1 oz) Parmesan cheese, freshly grated
  • salt and pepper
  • Place the salmon in a microwave-proof container and pour over 2 tablespoons water. Cover and cook in a microwave oven on high for 3–4 minutes until the fish is opaque and cooked through. Set aside and then flake into large chunks.
  • Melt the butter in a saucepan, add the flour and cook over a medium heat, stirring, for a few seconds. Remove from the heat and add the milk, a little at a time, stirring between each addition. Then bring to the boil, stirring, until thickened. Remove from the heat and season with salt and pepper.
  • Add the leeks and peas to the sauce, then gently stir in the salmon. Transfer to a large gratin dish. Place the mashed potato in a large bowl and beat with 2 tablespoons water and two-thirds of the dill until soft and smooth. Spoon over the salmon mixture and scatter over the Parmesan. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, then transfer to a preheated high grill and cook for 5 minutes until the top is browned. Scatter with the remaining dill.
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