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How to make Individual salmon, dill and lemon pies

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 800g potatoes, coarsely chopped
  • 1/4 cup (60ml) milk, warmed
  • 100g butter, chopped
  • 2 teaspoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons plain flour
  • 2 cups (500ml) milk, extra
  • 1 lemon, zested, juiced
  • 2 teaspoons Dijon mustard
  • 1/2 cup (60g) frozen peas
  • 1 tablespoon dill, finely chopped
  • 500g skinless salmon fillets, coarsely chopped

Method

  • Step 1 Preheat oven to 200C. Grease 4 x 1 1/2 - cup (375ml) capacity pie dishes or ramekins.
  • Step 2 Cook the potato in a large saucepan of salted boiling water for 12-15 mins or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the milk and 40g of the butter and stir to combine.
  • Step 3 Meanwhile, heat the oil and 40g of the remaining butter in a large frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until tender. Add the flour and cook, stirring, for 2 mins or until the mixture is slightly grainy. Remove from heat. Gradually stir in the extra milk. Simmer, stirring constantly, for 2-3 mins or until the sauce thickens slightly. Stir in the lemon zest, lemon juice, mustard, peas, dill and salmon.
  • Step 4 Spoon the salmon mixture among the dishes. Top with the mash and dot with the remaining butter. Place the pies on a baking tray. Bake for 20 mins or until golden and the filling is cooked through.