Salmon and leek pie
Prep Time
Cooking Mode
570 g (1¼ lb.) lb. salmon fillet
30 mL (2 tbsp.) tbsp. olive oil
To taste salt and pepper
4 potatoes, peeled and diced
125 mL (½ cup) cup milk
15 mL (1 tbsp.) tbsp. butter
To taste salt and pepper
15 mL (1 tbsp.) tbsp. snipped chives
1 yellow onion, chopped
1 leek (white part), chopped
2 store-bought pie dough rounds
570 g (1¼ lb.) lb. salmon fillet
30 mL (2 tbsp.) tbsp. olive oil
To taste salt and pepper
4 potatoes, peeled and diced
125 mL (½ cup) cup milk
15 mL (1 tbsp.) tbsp. butter
To taste salt and pepper
15 mL (1 tbsp.) tbsp. snipped chives
1 yellow onion, chopped
1 leek (white part), chopped
2 store-bought pie dough rounds
Directions
1Preheat the oven to 180°C (350°F).
2Place salmon fillet on a parchment-lined baking sheet. Drizzle with 15 mL (1 tbsp.) olive oil, and season with salt and pepper.
3Bake for 15 minutes. Remove from oven, remove skin from fillet, break it up into pieces, and set aside.
4Preheat oven to 200°F (400°C).
5Cook potatoes in a pot of salted water until tender, about 8 minutes. Drain.
6Add the milk, butter, salt, and pepper, and then mash or set aside a few chunks if you like. If needed, add more milk to obtain desired consistency. Set aside.
7In a saucepan, sauté the onion and leek in 15 mL (1 tbsp.) olive oil until tender, about 8 minutes. Set aside.
8In a large bowl, combine the mashed potatoes, onion-leek mixture, and reserved salmon pieces. Mix gently.
9Fill a 20-cm (8-in.) pie pan with the first pie dough round. Prick dough all over with a fork.
10Add potato and salmon filling. Cover with second pie dough round. Use a fork to seal edges and make a few incisions in top of pie. Brush with milk.
11Bake for 40 minutes or until crust is golden brown.
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