New Zealand Salmon filo pie


Serves: 4-6


Preheat your oven to 180 degrees Celsius.

In a large saucepan, heat the butter until melted and starting to froth, add the sliced leeks and turn down to medium. Cook the leeks until soft, stirring occasionally.

While the leeks are cooking, season your salmon pieces, heat 1 tablespoon of olive oil and pan fry your salmon fillets until golden. Remove from the heat.

Add the flour and salt to your leeks and mix, gradually add the milk, stirring continually as the sauce thickens,  allow to simmer for 5 minutes.

Remove from the heat and add the beaten egg, mix well.

Place the saucepan back on a medium heat and add the lemon juice, half of the lemon zest, the dill, peas, basil, spinach and 1 cup of the grated parmesan. Allow to cook for a couple of minutes, stirring continuously. Remove from the heat then flake your salmon pieces into the sauce and combine gently.

Grease an ovenproof pie dish of about 30 cms in diameter. Layer 8 full sized sheets of filo pastry over the pie dish, brushing each sheet  with melted butter as you go. The pastry will hang over the sides of the pie dish.
Fill the dish with the salmon mixture and then wrap over the filling with the overhanging filo pastry. Brush with more melted butter, sprinkle with the rest of the parmesan cheese.

Place your pie near the bottom of the oven to ensure that the pastry cooks. Bake in the oven for 40 mins until the top is golden brown.

Allow to cool for 10 minutes then serve. 

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Salmon filo piehttp:// Zealand Salmon filo pieServes 4-6