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Preparation time
35 minutes
Total time:
1 hour 40 minutes
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Ingredients
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570 g (1¼ lb.) fresh salmon fillet
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30 mL (2 tbsp.) olive oil
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To taste, salt and pepper
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4 medium-size potatoes, peeled and diced
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125 mL (½ cup) milk
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15 mL (1 tbsp.) butter
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To taste, salt and pepper
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15 mL (1 tbsp.) snipped chives
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1 yellow onion, chopped
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1 leek (white part), chopped
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2 store-bought pie dough rounds
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Directions
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Preheat the oven to 180°C (350°F).
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Place salmon fillet on a parchment-lined baking sheet. Drizzle with 15 mL (1 tbsp.) olive oil, and season with salt and pepper.
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Bake for 15 minutes. Remove from oven, remove skin from fillet, break it up into pieces, and set aside.
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Preheat oven to 200°F (400°C).
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Cook potatoes in a pot of salted water until tender, about 8 minutes. Drain.
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Add the milk, butter, salt, and pepper, and then mash or set aside a few chunks if you like. If needed, add more milk to obtain desired consistency. Set aside.
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In a saucepan, sauté the onion and leek in 15 mL (1 tbsp.) olive oil until tender, about 8 minutes. Set aside.
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In a large bowl, combine the mashed potatoes, onion-leek mixture, and reserved salmon pieces. Mix gently.
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Fill a 20-cm (8-in.) pie pan with the first pie dough round. Prick dough all over with a fork.
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Add potato and salmon filling. Cover with second pie dough round. Use a fork to seal edges and make a few incisions in top of pie. Brush with milk.
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Bake for 40 minutes or until crust is golden brown.
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