Salmon Mornay & Potato Wedge Pie
2 leeks, trimmed, thinly sliced
¼ C plain flour
2 ½ C milk
Salt and pepper
2 t Dijon mustard
1 t finely grated lemon rind
500g boneless salmon pieces
½ C frozen peas
2 T parsley leaves, finely chopped, plus extra, to serve
750g packet frozen potato wedges
- Preheat oven to 220°C/200°C fan forced. Melt the butter in a frying pan over medium heat. Add the leek and cook, stirring, for 5 minutes or until softened and translucent but not coloured. Add the flour and cook, stirring, for 1 minute or until well combined. Remove from heat.
- Gradually pour in the milk, stirring constantly, until well combined. Return pan to medium heat. Cook, stirring with a wooden spoon, for 5 minutes or until the sauce boils and thickens.
- Add the mustard and lemon rind. Stir until combined. Add the salmon, peas and parsley. Stir until combined and coated.
- Transfer the mixture to a 9-cup baking dish. Arrange the potato wedges, slightly overlapping, on top. Bake for 25-30 minutes or until the wedges are golden and cooked through. Sprinkle with salt and extra parsley to serve.
Recipe adapted from taste.com.au
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