7 months +

Salmon, Leek & Dill Fish Pie

Prep: 10-30 mins
Cooks in: 30-60 mins
Serves: 2 adults and 1 baby

Contains:

  • Eggs

  • Gluten

  • Wheat

Ingredients

800g potatoes
100g unsalted butter
2 whisked eggs (optional)
2 large leeks
2 organic or MSC certified sustainable salmon fillets, boned
1 bay leaf
500ml milk
 

50g plain flour
Crunch of black pepper
2 tbsp fresh chopped dill

Contains:

  • Eggs

  • Gluten

  • Wheat

Method

Step 1

Preheat your oven to 200ºC / fan 180ºC / gas mark 6. Peel the potatoes, chop in to quarters and drop into a large pan of cold water. Bring the potatoes to a boil on the hob then reduce to a medium simmer for about 20 minutes until tender. Drain and mash with half (50g) of the butter, and the egg if using. The eggs give the potato a wonderful golden crust when baked, but can be omitted if you prefer.

This pie can easily be made in advance and heated through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

 

 

step 1/5

Method

Step 2

Cut off the tough green part of the leeks and compost or keep to make a stock. Now finely slice the white part of the leek and put into a wide based saucepan, along with the salmon fillets and bay leaf and pour over the milk. The salmon and leeks should be submerged below the milk. Poach over a medium heat for about 10 minutes, until the fish is opaque and flakes when prodded with a fork and the leeks are tender.

This pie can easily be made in advance and heated through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

 

 

step 2/5

Method

Step 3

Remove the fish skin, and flake into a ceramic dish 25cm x 15cm, by 5cm deep, checking for any bones. Remove the bay leaf from the milk and strain into a jug and reserve. Spread the cooked leek over the fish in the dish.

This pie can easily be made in advance and heated through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

 

 

step 3/5

Method

Step 4

To make the white sauce, gently melt the other 50g of butter over a low heat in a saucepan then add 50g of flour. Whisk quickly to make a roux (thick paste), then slowly whisk in the milky cooking liquor. Keep whisking constantly until smooth and thick. Add a crunch of black pepper and the finely chopped dill. Pour the sauce over the fish and leeks and stir so evenly distributed. Top with mashed potato and fork over the top.

This pie can easily be made in advance and heated through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

 

 

step 4/5

Method

Step 5

Bake in preheated oven for about 20 - 30 minutes, or until the potato is golden. It can easily be mashed or puréed for younger babies, or attacked with the fingers (once cool enough) for ‘baby-led weaners’!

This pie can easily be made in advance and heated through the next day. If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

 

 

step 5/5