Salmon and dill in a creamy sauce, with potato, is a mouth watering combination and one of my favourite ways to use fresh red salmon.
This pie has no pastry making it a healthy, delicious meal.
Preparation Time: About 35 minutes plus proofing time
Cooking Time: About 45 minutes
Makes: 4 servings
Ingredients For the salmon pie 600 g potatoes, peeled, chopped
50 g unsalted butter
100 ml thickened cream
1 leek, thinly sliced, white part only
30 g plain flour
225 g milk
400 g skinless salmon fillets cut into 3 cm pieces
2 tbsp dill, chopped finely
¾ cup cheese, grated
Extra dill, to serve (optional)
For the Naan 15 g yeast
1/3 cup warm water
1 tsp sugar
¼ cup yoghurt
1 small egg
60 g butter, melted
1 tsp salt
2½ cups plain flour
½ tblp sesame seeds
Method For the Naan bread
You need to start this well before the salmon pie as it needs to proof.
Dissolve the yeast in warm water, add sugar and leave in a warm place until it starts to froth. This should happen within 10 minutes and if it does not, do it again.
Beat the yoghurt, egg, butter, salt and yeast mixture.
Add half the flour and beat until smooth.
Add the remaining flour by hand to form a firm dough.
Knead this for 10 minutes or until the dough is smooth and elastic - you will probably need to dust your hands lightly with some flour several times.
Put the dough in a warm bowl (I lined it with baking paper so it does not stick), cover and put in a warm place until it is double the size.
Preheat the oven to 220°/200° fan forced.
Punch it down and divide it into four equal portions.
Shape each portion to whatever shape you want - they should be thinner in the middle.
Smooth some of the extra yoghurt over each one with the back of a spoon and sprinkle with the sesame seeds.
Put two baking trays into the oven to preheat. Remove them making sure you do not burn yourself!
Put two loaves on each tray (no need to grease) and put them back in the oven, and bake for about 8 - 10 minutes or until starting to change colour.
For the salmon pie
Cook the potatoes for about 15 minutes or until tender, and drain.
Return them to the pan and add 20 g of the butter and mash the potatoes until they are smooth.
Add about 35 ml of the cream and beat again.
Melt the remaining butter in a pan until it is foaming, and add the leek.
Stir for about 3 or 4 minutes or until the leek is soft. Add the flour stirring for a minute or two.
Remove from the heat, and gradually add the milk, stirring all the time, until it is smooth.
Stir in the remaining cream and put the pan back on a medium heat, stirring continuously for about 3 minutes, or until the sauce thickens.
Preheat the oven to 180°/160° fan forced.
Add the pieces of salmon
Cook for just a few minutes - do not overcook, as they will cook further in the oven, and are much nicer if not overcooked.
Stir in the chopped dill and add some salt and pepper.
Put this in a 5 cup baking dish or glass ovenproof dish.
Spread the mashed potato over the fish mixture, and top with the grated cheese.
Bake for about 25 minutes or until golden.
Let stand for a few minutes before serving.
Serve with extra dill sprigs and broccoli (optional).