Salmon and leek pie

  • Preparation time: 25 minutes
  • Cooking time: 60 minutes
  • Total time: 1 hour 25 minutes 60 minutes 25 minutes

Serves: 4


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
25g butter
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.