Creamy Salmon And Leek Pie
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Pastry brush
- Sifter
- Microplane
- Chef's knife
- Cutting board
- Saute pan
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
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
- cracked black pepper
- 12 filo pastry sheets
- 2 teaspoons sesame seeds
- green salad, to serve
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