Salmon & Lemon Pie

• 4 pieces salmon steaks
• 1 big leek
• 3 big garlic cloves
• 1 cup peas (frozen or fresh, if fresh par cook before hand)
• 1 cup broccoli floret
• 1 cup cauliflower floret
• 1 cup mushroom
• 1 lemon, juice and zest of
• 1 12 cups milk (semi or full fat)
• 2 tablespoons cornflour
• 2 tablespoons grated parmesan cheese
• sea salt
• cracked pepper
• 1 vegetable stock cubes or 1 fish stock cube
• 2 teaspoons dill (fresh or dried)
• olive oil
• 25 g butter
• 1 ready rolled puff pastry (to fit your dish, one roll or pack should be enough, i used half amount with these measurements)

1. *sweat leek & lemon rind in little olive oil, add chopped garlic & simmer a little longer.
2. remove from pan & keep separate in bowl.
3. *brown mushrooms in some olive oil.
4. remove & add to leek mixture.
5. *lightly fry broccoli & cauliflower after par-boiling.
6. remove & add to leek mixture.
7. *fry off salmon pieces so cooked all the way through but do not overcook otherwise it will dry out.
8. *melt butter in saucepan, add milk, heat, add stock cube & dill.
9. once melted add cornflour, salt, pepper (to taste) & parmesan.
10. once thickened & smooth add lemon juice then remove from heat.
11. *place veggie mix at base of 20cm deep baking dish, then salmon pieces.
12. *pour over white sauce.
13. *bash dish onto surface to compact ingredients then cover with enough puff pastry (trim or add to cover evenly), brush with milk.
14. *heat oven to 375 degrees F/190 degrees C then bake pie till pastry is golden brown.

salmon, leek, garlic, peas, broccoli floret, cauliflower floret, mushroom, lemon, milk, cornflour, parmesan cheese, salt, cracked pepper, vegetable stock, dill, olive oil, butter, pastry

Taken from www.food.com/recipe/salmon-lemon-pie-171229 (may not work)