Salmon, caper and leek pie recipe

Salmon, caper and leek pie

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Abigail Spooner

Serves 6-8 | prep 50 mins | total time 1 hr 40 mins, plus cooling

This pie is inspired by tartare sauce flavours and topped with filo pastry

Ingredients

Get ahead

Make to the end of step 4 and freeze. Defrost overnight in the fridge, then bring to room temperature and continue with step 5

Melt 60g butter in a large saucepan, add the shallots and leeks, cover and cook gently for 5-6 minutes until soft.
Remove the lid, stir in the flour and cook for 1-2 minutes. Add the wine, stirring well.
Gradually add the stock then simmer for 2 minutes until thickened. Mix in the spinach and let it wilt. Meanwhile combine the lemon zest and juice, soft cheese, mustard, capers, gherkins and herbs in a bowl. Mix into your sauce, season to taste and leave to cool.
Fold the salmon and smoked salmon strips through the sauce. If not using straight away, freeze in an airtight container , or keep in the fridge for up to 24 hours. If you want to cook immediately, transfer to a large ovenproof dish.
When ready to bake, preheat the oven to 200°C, fan 180°C, gas 6. Melt the remaining butter and brush over the filo sheets, one at a time. Scrunch them loosely and lay them over the pie filling to cover. Cook on a baking tray for 45-50 minutes until golden and bubbling.

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