Create the ultimate winter comfort food with these individual salmon, dill and lemon pies.
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 1Preheat oven to 200C. Grease 4 x 1 1/2 – cup (375ml) capacity pie dishes or ramekins.
- Step 2Cook 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 3Meanwhile, 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 4Spoon 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.
- Low carb
- Lower gi
Nutrition
2850 kj
Energy
38g
Fat Total
19g
Saturated Fat
9g
Fibre
37g
Protein
45g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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