Smoked Haddock, Salmon and Leek Pie with Filo
This smoked haddock, salmon and leek pie with filo pastry is a great alternative to classic fish pie, and so easy to whip up in a few minutes.
Ingredients (for 6 large fill pies):
- 150g salmon
- 300g smoked haddock
- 300g haddock
- 1 pack of filo pastry (6 sheets)
- 1 large leek, chopped
- zest and juice from 1 lemon
- 150 – 200ml milk
- 30g of butter plus an additional large knob to brush the top of the filo
- 100g of parmesan or mature cheddar (optional)
- handful of flour and seasoning
Method:
While the leeks are stewing, poach the fish in the milk, until just cooked through. Drain the milk through a sieve, and set aside. Break the fish into large chunks, removing any stray bones.Melt 30g of the butter in a pan over a low heat, adding flour to make a roux. Keep the heat low, slowly add the poaching milk until the roux thickens to a white sauce. When thick, add the cheese, and once melted in, set aside. If bikini season is approaching you may want to omit the cheese, the white sauce with lemon is tasty anyway. If like me you long ago abandoned hope, cheese away!
Melt the remainder of the butter, and grease the inside of your dishes. Double a sheet of filo, and layer into the dish. The filo will hang far over the sides.
Add the crumbled fish, and the leeks into the dishes, topping with the white sauce.
Fold over the pastry, brushing with a little more butter, before baking in an oven at 180 degrees celsius for around 20-25 mins, removing when golden brown.
These are better when they have cooled slightly, but if you can’t wait that long feel free to dive right in. They are also great room temp or chilled.
Provided the ramekins are buttered, these bad boys should slip out of the ramekins fairly easily.
Mini versions of these would make fantastic substantial canapés for a party. Or a giant one, for an even easier supper dish.