Creamy Salmon And Leek Pie | Donna Hay

Name: Creamy Salmon And Leek Pie | Donna Hay
Ingredients: 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

www.donnahay.com.au

This salmon pie has a zesty lightness from the lemon and crème fraîche in combination with the super-crisp layers of scrunched filo. You get all the comfort of

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Ingredients

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