Salmon Béchamel Pie with Iceberg Salad

Salmon Béchamel Pie with Iceberg Salad

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 8, 2018.
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If you have an oven-proof pan, use to make béchamel filling and simply top with pastry to cut down on dishes.

Ingredients

Pie

  • 1 leek
  • 2 carrots
  • 1 Tbsp butter
  • 2 Tbsp flour
  • ½ tsp salt
  • 2½ Tbsp salmon herbs
  • 1½ cups milk
  • 500g salmon pieces
  • Zest of 1 lemon
  • 250g puff pastry

Salad

  • ½ iceberg lettuce
  • 2 tomatoes
  • 1 Lebanese cucumber
  • ½ cup shaved Parmesan cheese
  • 2 tsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 Tbsp olive oil

Steps

  1. Preheat oven to 220°C. Lightly grease a baking dish (measuring about 20cm x 25cm). Thinly slice leek and dice carrots 0.5cm. Set aside.
  2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook leek and carrots for about 5 minutes, until starting to soften.
  3. Add butter, reduce heat to medium-low and stir through flour, salt and salmon herbs until combined, about 1 minute. Slowly add milk, stirring until smooth, then add salmon. Cook for about 3 minutes, until thickened. Add lemon zest and season to taste. Pour salmon mix into prepared dish and cover with pastry.
  4. Prick in a few places with a fork and brush with a little milk. Place in oven on the middle rack for about 15 minutes, until golden.
  5. While pie cooks, roughly chop lettuce; dice tomatoes 2cm; thinly slice cucumber; shave Parmesan. Whisk together vinegar, mustard and olive oil in a large bowl and toss with salad vegetables. Season to taste.
  6. To serve, divide salmon béchamel pie between plates and serve with iceberg salad.

Nutritional Information

Energy 2676 kj
640 kcal
Protein 29.4g
Carbohydrate 27.6g
Fat 45.7g