Salmon Béchamel Pie with Iceberg Salad

Salmon Béchamel Pie with Iceberg Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 8, 2018.
Order Now
Order Now

If you have an oven-proof frypan, after you have cooked the béchamel filling, simply top with pastry and place into the oven to cut down on dishes.

Ingredients

Pie

  • ½ leek
  • 1 carrot
  • ½ courgette
  • 1 Tbsp butter
  • 1 Tbsp flour
  • ¼ tsp salt
  • 1 Tbsp salmon herbs
  • 1 cup milk
  • 300g salmon pieces
  • Zest of ½ lemon
  • 1 sheet puff pastry

Salad

  • 1 tsp wholegrain mustard
  • 1 tsp white wine vinegar
  • 1 Tbsp olive oil
  • ½ iceberg lettuce
  • 1 tomato
  • ½ Lebanese cucumber
  • 35g Parmesan cheese

Steps

  1. Preheat oven to 220°C. Lightly grease a medium baking dish (measuring about 20 x 20cm). Thinly slice leek; dice carrot and courgette 0.5cm.
  2. Heat a drizzle of oil in a medium fry-pan on medium heat and cook leek and carrot for about 5 minutes, until starting to soften. Add butter, reduce heat to medium-low and stir through flour, salt and salmon herbs until combined, about 1 minute.
  3. Slowly add milk, stirring until smooth, then add salmon and courgette. Cook for about 3 minutes, until thickened. Add lemon zest and season to taste.
  4. Pour salmon mix into prepared oven dish and top with pastry to cover. 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 pastry is golden.
  5. While pie cooks, whisk vinegar, mustard and olive oil in a large bowl. Roughly chop lettuce, dice tomato 2cm, thinly slice cucumber and shave Parmesan. Add to the bowl with dressing, toss and season to taste.
  6. To serve, divide salmon béchamel pie between plates and serve with iceberg salad.

Nutritional Information

Energy 2662 kj
636 kcal
Protein 27.5g
Carbohydrate 27.7g
Fat 45.9g