Salmon Fish Pie

Bubbling with warmth, this salmon fish pie recipe created by local foodie, SpamellaB, is a scrumptious and comforting dish to save for a colder night.

Fresh salmon fillets from our local fishmonger shine in this recipe, coming together with the subtly sweet flavour of leeks, the freshness of lemon and parsley, hearty parboiled potatoes and a creamy blend of butter and Creamline whole milk. That’s right – you can put your fresh milk deliveries to great use with this delicious, wholesome recipe. As you take the first forkful of creamy goodness, embrace the cosiness that a traditional homemade meal shared with family and friends brings.

Serve with a bowl of peas and Mrs Darlington’s tartare sauce for that ultimate snug by-the-sea feeling.

Grab all the ingredients you need by clicking here.

Method

1. Place the salmon fillets in the middle of a large piece of tin foil and add the lemon slices on top. Wrap up well and bake at 180C for 10-12 minutes (or air fry for 7 minutes).
2. Meanwhile, cook the leek in the oil in a frying pan for 5 minutes until softened, then remove from the pan. Add in the butter and flour and cook for 2 minutes at a medium heat. Gradually whisk in the milk then bring to the boil, and cook for 3-4 minutes while whisking continuously until thickened. Remove from the heat.
3. Par-boil the potato slices in boiling water for 8-10 minutes then drain and set aside.
4. Flake the salmon fillets up and stir into the sauce along with the leek, chopped parsley and seasoning. Spoon into a deep ovenproof dish then arrange the par-boiled potatoes on top. 
5. Drizzle over oil then bake at 190C for 20 minutes until bubbling, then enjoy!

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