creamy salmon and leek pie
- 60g (2 oz) unsalted butter, plus extra melted butter for brushing
- 1 tablespoon extra virgin olive oil, plus extra for brushing
- 2 leeks, trimmed and sliced
- 1 tablespoon plain (all-purpose) flour
- ⅓ cup (80ml/2½ fl oz) dry white wine or fish stock
- 600g (1 lb 5 oz) fillet sustainably caught salmon, skin removed, cut into 3cm (1¼ in) chunks
- 400g (14 oz) asparagus, trimmed and chopped into chunks
- 400g (14 oz) crème fraîche
- ¼ cup (12g/½ oz) chopped dill or tarragon leaves
- 3 teaspoons dijon mustard
- 2 teaspoons finely grated lemon rind
- sea salt and cracked black pepper
- 12 filo pastry sheets
- 2 teaspoons sesame seeds
- green salad, to serve
- Preheat oven to 200°C (400°F).
- Heat the butter and oil in a deep ovenproof frying pan over medium–high heat.
- Add the leek and cover with a tight-fitting lid. Cook for 5 minutes, stirring occasionally, or until soft. Sift over the flour and cook, stirring, for 30 seconds.
- Add the wine or stock and cook for 1 minute, stirring, or until reduced. Remove from the heat.
- Add the salmon, asparagus, crème fraîche, dill or tarragon, mustard, lemon rind, salt and pepper and stir through.
- Brush each sheet of filo pastry with oil and fold each sheet into quarters. Scrunch the sheets on top of the salmon mixture to cover. Brush with extra melted butter and sprinkle with sesame seeds.
- Bake for 20 minutes or until the pastry is golden. Serve the pie with a crisp green salad. Serves 4
Cook’s note:
If asparagus is not in season, you can also use 1 cup of frozen peas or finely chopped broccoli.
Photography: Con Poulos
© DONNA HAY GROUP
