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Salmon, Leek & Dill Pot Pies

salmon leek and dill pot pies



100g butter

1 leek, washed and thinly sliced

1 celery stick, finely chopped

1 garlic clove, crushed

¼ C (60ml) dry white wine

1 T plain flour

1 C (250ml) cream

2 t wholegrain mustard

500g boneless salmon pieces

Finely grated zest of 1 lemon

Juice of ½ a lemon

¼ C fresh dill leaves, chopped (or 2 T dried dill)

2 frozen butter puff pastry sheets, thawed

1 egg, lightly beaten



  1. Preheat oven to 200°C (180°C fan forced).
  2. Melt butter in a large non-stick frypan over a medium heat. When butter starts to foam, add leek, celery and garlic, and season. Cook, stirring regularly, for 7 minutes or until soft.
  3. Add wine and reduce by half. Stir in flour, scraping the bottom of the pan with a wooden spoon for 2 minutes, then gradually stir in cream and mustard. Bring to the boil and cook, stirring regularly, for 3-4 minutes until slightly thickened. Remove from heat and set aside to cool for 5 minutes.
  4. Stir through salmon, zest, juice, dill. Check seasoning.
  5. Meanwhile, place 1 puff pastry sheet directly on top of another and lightly roll with a rolling pin to create a double layer.
  6. Cut out 4 rounds 1 ½ cm bigger than the diameter of the dishes using. Place on a tray and chill until needed.
  7. Divide mixture among four 1 C (250ml) capacity ovenproof dishes. Brush the outside edge with egg wash and place a pastry round over the top. Press to seal around edges. Brush pastry with egg wash and sprinkle over salt flakes.
  8. Make a small incision on pie tops, then place on a baking tray. Bake for 25-30 minutes or until pastry is golden and filling is bubbling hot. Set aside to cool for 5 minutes before serving.


Serves 4.

Recipe adapted from


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