Salmon and leeks pie
30
30
6
No
Ingredients
- 1 shortcrust dough (to make at home, since it's easy)
- 454 g (1 pound) of salmon fillet
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 3 eggs
- 200 ml (3/4 cup) of fresh cream
- Salt and pepper, up to taste
- Olive oil
Preparation
Side-by-side mode
- In a pan, heat a spoonful of olive oil. Roast sliced leeks at low heat. Lightly salt.
- Preheat oven at 200 °C (425 °F).
- Meanwhile leeks cooks, remove, if needed, salmon skin and dice. Liner a pie mold of 28 cm of diameter with the shrotcrust and prick. Spread diced salmon over it.
- Cover salmon with melted sliced leeks. Mix whisked eggs into an omelette with cream in a large bowl. Salt, pepper and pour over the pie.
- Oven bake 30 to 40 minutes.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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