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Salmon and leek pie
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500g Waitrose Select Farm Salmon Fillets
2 fresh bay leaves
1.2kg Waitrose Desiree Potatoes, peeled and cut into chunks
2 leeks, sliced
2 essential Waitrose Free Range Eggs, hard-boiled, peeled and coarsely chopped
1 tsp capers, drained and chopped
350g tub Waitrose Half Fat Cheese Sauce
150ml essential Waitrose Semi Skimmed Milk
20g pack flat leaf fresh parsley, finely chopped
1. Preheat the oven to 200ºC, gas mark 6. Place the salmon and the bay leaves in a roasting tin and just cover with boiling water. Cover the tin with foil and cook in the oven for 12–15 minutes until the fish is just cooked and flakes easily. Drain the tin, discarding the cooking water and flake the fish into large chunks, discarding the skin.
2. Cook the potatoes in boiling salted water for 20 minutes until soft. Meanwhile, steam the leeks for 3–4 minutes until tender, then arrange them over the base of a 1.5-litre buttered shallow baking dish. Gently fold together the flaked salmon and chopped egg with the capers and cheese sauce. Spoon the mixture over the leeks.
3. Drain the cooked potatoes thoroughly, return to the pan and mash until smooth. Heat the milk with the butter until simmering then add the chopped parsley and simmer gently for 30 seconds. Beat the hot milk mixture into the mashed potato and spoon over the fish to cover. Fluff up the top with a fork and bake for 30 minutes until golden. Serve with peas.
You can add cooked prawns or swap the salmon for any sustainably sourced firm white fish such as Waitrose coley or pollack.
The herbs and capers here help the dish balance with a complex wine. Try this versatile Southern French white: Laurent Miquel Vendanges Nocturnes Viognier 2009 IGP Pays d’Oc, South of France.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in April 2011.