I was watching Save with Jamie (Oliver) the other night and he made this delicious looking simple salmon pie using left overs. When I tried to find the recipe online I couldn’t so I made up my own from what I could remember from Jamie’s and of course with a little of my own flair.
The way leeks are priced here in Australia at the moment you would think they are an endangered species. Seriously $3 for 1 leek! So so worth it though because this pie is scrumptious. I took it over to my in law’s for lunch and it was devoured.
The best part is it is so easy to make so if you find yourself with left over salmon from my Crispy Skinned Salmon recipe, you know what you can do with it.
- 2 leeks
- 2 stalks celery
- ½ onion, diced
- 30g butter
- 1 clove garlic, finely chopped
- 2 salmon fillets, cooked
- ¼ cup cream
- 3 whole eggs, lightly beaten
- 3 Tbls almond meal
- 80g feta, crumbled
- 2 Tbls capers, rinsed and drained
- 1 handful fresh dill, chopped
- 1 handful flat leaf parsley, chopped
- salt and pepper to season
- 6 phyllo pastry sheets
- 2 Tbls almond flakes
- Preheat the oven to 180C
- Slice the leeks in half, lengthways and rinse them under running water to remove any dirt, then chop them in 1cm pieces.
- Chop the celery then combine with the leeks, diced onion, garlic and butter in a large deep frying pan and sauté over medium heat until soft. Remove the pan from the heat
- Add the cream, eggs, almond meal, feta and capers.
- Using a folk, flake the cooked salmon, then add it to the leek mixture and mix in well.
- Add the fresh herbs and season with salt and pepper.
- Brush a round skillet with oil, then work quickly with the phyllo pastry, layering it pieces by piece in the skillet so that the edges drape over the sides.
- Pour the filling mixture in, then wrap the edges of the phyllo pastry up in the middle. Brush with a little oil and place in the oven.
- Bake for 20 minutes until the phyllo pastry starts to color, then remove from the oven and cover with foil. Bake for another 20 minutes, then remove once more, top with flakes almonds and return to the oven just until the almond flakes start to brown.
- Remove and allow to sit for 10 minutes before serving.
*Side note : Pregnancy update
I officially hit the third trimester this week and the reality of it all is starting to sink in. I bought the cutest bassinet for the baby to sleep in next to our bed and every time I look at it my heart flutters. Is there actually going to be a little person, made by us, sleeping in it? We don’t know what we are having and the excitement of finding out is almost too much to bear. Either way there is a mini human doing summersaults inside me.
I have been so blessed to have had such a healthy pregnancy thus far. Despite cravings for cheese by the truckload I feel really good. – Ok there are moments of unexplained tears and days when an afternoon nap feels like the sweetest gift I can give myself because no matter what position I try sit in I am just uncomfortable, but on the whole I have been really lucky.
I am working hard to stock pile some recipes so that when the babba arrives at the end of January I can keep posting. We’ll see how it goes though- this is our first baby and we really have no clue what it is going to be like. With that said if you have any wise words of advise please feel free to share in the comments below.