Kid Approved: Creamy Salmon Pie

Nutrition per serve

Ingredients

• 1pcs onion
• 1bunch dill
• 2clov garlic
• 2pcs Tasmanian salmon fillets
• 1pcs vegetable stock cubes
• 150g peas
• 1pcs sourdough baby baguette
• 250ml (1 cup) boiling water
• 23ml olive oil
• 15ml plain flour
• 60ml (¼ cup) milk
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Lightly grease a 750ml (3 cup) baking dish. Finely chop the onion. Finely chop the dill fronds, discarding the stems. Crush or finely chop 2 garlic cloves. Cut the salmon into 4cm chunks, removing the skin. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Brown salmon
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Add the salmon, season with salt and pepper, then scatter over 1 tsp dill (see Kitchen notes). Cook for 1-2 mins each side until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened.
3. Step 3 — Simmer filling
   Add 1 tbs plain flour to the pan and cook, stirring, for 1-2 mins until golden (see Kitchen notes). Gradually add the stock and 60ml (¼ cup) milk, stirring constantly, until combined. Add the salmon and remaining dill and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 4-5 mins until the sauce is thickened and the salmon is just cooked through.
4. Step 4 — Add peas
   Add the peas to the pan and bring to the boil. Reduce the heat to medium and cook, covered, for 2 mins or until tender. Remove from the heat. Taste, then season with salt and pepper. Meanwhile, thinly slice the baguette lengthwise. Melt 20g butter with the remaining garlic in a small saucepan over medium heat for 1 min.
5. Step 5 — Bake and serve up
   Transfer the salmon filling to the baking dish. Arrange the bread slices on top of the filling, slightly overlapping. Brush the bread with the garlic butter, then bake for 15 mins or until crisp and golden. Divide the salmon pie among bowls. Use the garlic bread to scoop up the salmon filling, or eat with knives and forks. Enjoy!
6. Step 6 — Kitchen notes
   This recipe uses dill on the salmon and in the filling. Use a little less if you or your kids aren't big fans of dill. ~ It's important to cook the flour until it is golden, so the finished sauce doesn't taste of raw flour.

Allergens

Gluten, Wheat, Milch, Fisch, Sojabohnen