- 500g Huon Salmon fillet, skinless
- Finely-grated zest and juice of 2 lemons
- 2 large potatoes, peeled
- 2 leeks, finely sliced
- ¼ cup green olives, sliced
- 2 tsp capers, chopped
- 6 cloves garlic, minced
- 2 Tbsp unsalted butter
- 1 Tbsp plain flour
- 1 cup chicken stock
- 400g can potato and leek condensed soup
- 2 Tbsp crème fraiche
- 1 bunch parsley, very finely chopped
- 2 sheets puff pastry
- 2 eggs, beaten
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.
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
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.
Bake for 20-25 minutes, until deep golden and crisp. Allow to cool for several minutes