Salmon, caper and leek pie
Serves 6-8 | prep 50 mins | total time
Salmon, caper and leek pie
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Serves 6-8 | prep 50 mins | total time
This pie is inspired by tartare sauce flavours and topped with filo pastry
Rate
Nutritional information (per serving)
Calories
744Kcal
Fat
43gr
Saturates
15gr
Carbs
35gr
Sugars
5gr
Fibre
6gr
Protein
45gr
Salt
2.3gr
Ingredients
- 100g unsalted butter
- 3 echalion shallots, diced
- 500g leeks, trimmed and sliced
- 60g plain flour
- 200ml dry white wine
- 400ml fish stock
- 100g baby leaf spinach
- zest and juice of 1 lemon
- 100g light soft cheese
- 2 tsp Dijon mustard
- 75g capers (drained weight)
- 40g gherkins (drained weight), diced
- 1 x 20g pack tarragon, leaves chopped
- ½ x 30g pack parsley, leaves chopped
- 2 x 480g packs salmon fillets, skinned and cut into 3cm pieces
- 1 x 100g pack smoked salmon, cut into strips
- 6 large sheets of filo pastry
Step by step
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.
