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Salmon & dill pie

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Hardboil 4 eggs for about 6 mins and, when cool enough to handle, peel and quarter. Set aside.
  • Cook the potatoes in plenty of lightly salted, boiling water until tender. Then drain and mash with a dollop of butter, a slurp of cream and seasonings. Set aside in a warm spot. 
  • To make the white sauce, melt 2 tbsp butter in a heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 4-5 mins. 
  • Add 3 cups hot milk, all at once, and whisk well. Cook over a moderate heat for 10 mins, until reasonably thick, adding a little cream and seasonings. 
  • Then gently fold in the dill, peas, hard boiled eggs and salmon. 
  • Beat the remaining egg with ¼ cup cold milk. 
  • Then evenly spoon the salmon mixture into a gratin or soufflé dish. Top with the mash, brush all over with the egg wash and cook in the oven for about 20 mins until golden brown.
  • Serve with a simple green salad or your favourite steamed green vegies on the side.

Ingredients

  • 5 eggs
  • 750 gm potatoes, peeled & cut
  • sea salt & freshly ground pepper
  • 3 tbsp butter
  • cream
  • 2 tbsp plain flour
  • 3 cups & ¼ cup milk
  • 2-3 tbsp chopped fresh dill
  • ¼ cup frozen peas, thawed
  • 500 gm salmon fillet, boned, skin removed & cut into even cubes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm