Salmon and Leek Pie Recipe

Nutritious leek pie recipe
Yield: 4    Preparation Time:     Cooking Time:
An interesting way to serve seafood.


450g salmon tails, skinned
1 liter salmon stock
2 medium leeks; halved & cut into 1cm squares
60g flour
70g butter
2tablespoons double cream
2tablespoons chopped parsley
4 servings of mashed potato with 50-60g butter mixed in
2 tablespoons fresh white breadcrumbs

Recipe Instructions

Cook the salmon.
Bring the salmon stock to the boil and poach the salmon tails for 2 – 3 minutes. Remove the tails from the stock with a slotted spoon and leave to cool.

Cook the leeks.
Cook the leeks in the stock for 2 – 3 minutes then remove them with a slotted spoon and let them drain.

Make the sauce.
Melt the butter in a saucepan and stir in the flour over a low heat for 30 seconds. Gradually whisk in the hot stock then simmer gently for 30 – 40 minutes. The sauce should now be thick.

Preheat the oven to 200C. Break the salmon up into chunks and mix together with the sauce, leeks and parsley. Transfer this to a large pie dish. Season the potatoes and pipe this onto the pie and scatter with breadcrumbs. Bake in the oven for 20 – 30 minutes until nicely browned.



2 Responses to “Salmon and Leek Pie”

  1. b corcoran says:

    all these recipies call for cream, but there is no mention of what to do with the cream? can you clarify this.

  2. b corcoran says:

    can we please have ml and gr in ozs. of spoonfuls.
    what do you do with the cream in the recipie?