Preheat oven to 200°C. Dice the salmon in 2cm pieces, then mix with the zest and juice. Set aside. Steam the potatoes until tender, then allow to cool.
2
Sauté the leeks, olives, capers and garlic in butter in a pan over a moderate heat until softened, then sprinkle with flour. Pour in the stock, and bring to a simmer, the remove from the heat and stir in the soup, crème fraiche, parsley and salmon. Spoon into 375ml pie dishes.
3
Cut discs of pastry just wider than the pie dishes and brush one side with egg. Place egg side down and press to stick. Brush the tops with egg. Cut fish shapes from the excess pastry and stick on. Brush with egg.
4
Bake for 20-25 minutes, until deep golden and crisp. Allow to cool for several minutes before serving.
