Serves 6

Ingredients:

• 🐟 For the Filling:
• 1kg salmon fillets (skinless, boneless) – cut into large chunks
  (~2.2 lbs)
• 1 tbsp olive oil or butter
  (~15 ml / 0.5 fl oz)
• 1 large leek, halved and thinly sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp plain flour (optional, for thickening)
  (~8g / 0.3 oz)
• 350ml double cream (heavy cream)
  (~1½ cups)
• 175ml fish stock (or vegetable/chicken stock)
  (~¾ cup)
• 60g Parmesan cheese, finely grated
  (~½ cup / 2 oz)
• 1 heaped tsp Dijon mustard
  (~1½ tsp / 7g)
• Zest of 1 lemon
• 3 tbsp fresh dill or parsley, chopped
• Salt and black pepper, to taste
• ½ tsp paprika (optional, for seasoning salmon)
• 🥐 For the Topping:
• 1 sheet ready-rolled puff pastry (approx. 375g / 13 oz)
• 1 egg, beaten (for glazing)

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Instructions:

1. Preheat the Oven

• Preheat fan oven to 190°C (375°F fan / 400°F conventional).

2. Season the Salmon

• Cut salmon into large bite-sized chunks.
• Season with salt, pepper, and paprika if using.
• Set aside.

3. Make the Creamy Sauce

1. In a large skillet or saucepan, heat the olive oil or butter over medium heat.
2. Add the onion and leek. Cook for 4–5 minutes until soft and translucent.
3. Stir in the garlic, cook for 1 more minute.
4. Add flour (if using) and stir for 1 minute to eliminate raw taste.
5. Gradually stir in the stock, then the cream, and bring to a gentle simmer.
6. Simmer for 5–7 minutes until slightly thickened.
7. Stir in the Parmesan, mustard, lemon zest, salt, and pepper.
8. Gently fold in the salmon and cook for 3–4 minutes — it doesn’t need to be fully cooked.
9. Add the chopped herbs, remove from heat, and let cool slightly (5–10 minutes).

4. Assemble the Pie

1. Spoon the creamy salmon mixture into a large baking dish (roughly 30×20 cm / 12×8 inches).
2. Lay the puff pastry over the top, trimming and pressing the edges to seal.
3. Cut 2–3 small slits in the top to release steam.
4. Brush the pastry with beaten egg.

5. Bake

• Bake at 190°C fan (375°F fan / 400°F conventional) for 25–30 minutes, or until the pastry is golden, puffed, and crisp.