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Salmon Mornay & Potato Wedge Pie

salmon mornay and potato wedge pie



50g butter

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



  1. 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.
  2. 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.
  3. Add the mustard and lemon rind. Stir until combined. Add the salmon, peas and parsley. Stir until combined and coated.
  4. 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.


Serves 6.

Recipe adapted from


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