smoked salmon and baby leek pie

serves 4, hands-on time 40 mins, total time 1 hr 25 mins

Using lightly smoked salmon here adds flavour without being overpowering.
Up to a day ahead, prepare to the end of step 5, cool and chill. Top with the pastry and continue with the recipe, bake for an extra 10-15 minutes from chilled.

½ tbsp olive oil
25g butter, plus an extra knob of butter for cooking the leeks
2 x 175g packs baby leeks (or 350g leeks), trimmed and sliced
2 x 240g packs lightly smoked salmon fillets
600ml whole milk
1 bay leaf
25g plain flour, plus extra for rolling
1 tsp Dijon mustard
finely grated zest of ½ lemon, plus juice
1 tbsp finely chopped tarragon leaves
1 x 500g pack all-butter puff pastry
1 medium egg, beaten, for glazing

1 Heat the oil and the knob of butter in a lidded frying pan, add the leeks, cover and cook gently for 10-15 minutes until tender.

2 Meanwhile, put the salmon fillets in a large saucepan, pour over the milk and add the bay leaf. Cover with a lid and slowly bring to the boil over a medium heat, then immediately remove from the heat and strain through a sieve into a jug, reserving the milk. Set the fish aside; it won't be cooked all the way through at this stage. Discard the bay leaf.

3 Preheat the oven to 190°C, fan 170°C, gas 5. Rinse the pan of any milk residue and wipe it clean, add 25g butter and melt, stir in the flour to make a paste. Cook, stirring for 1 minute, then stir in the milk gradually to make a smooth sauce. Simmer gently for 2 minutes, stirring until the sauce has thickened. Add the Dijon mustard, lemon zest and chopped tarragon leaves. Add a squeeze of juice from the lemon and season to taste.

4 If you have one, put a pie raiser in the middle of a 1.5-litre ovenproof baking.

5 Use a fork to flake the salmon into chunks, discarding the skin, and spread the salmon chunks out in the base of the dish; scatter in the leeks. Pour over the sauce.

6 Roll out the pastry on a lightly floured surface to roughly ½ cm thick and about 2cm bigger than the dish all the way around. Lightly brush the edge of the dish with beaten egg, lay the pastry on top of the pie and cut a small hole in the middle of it to allow any steam to escape (and the pie raiser to peek through, if you're using one). Press the edges of the pastry down to seal the pie all the way around and brush the top with the remaining egg. Bake for 30-35 minutes until golden and piping hot.

824cals, 55g fat (22g sat fat), 41g, protein, 3g fibre, 43g carbs, 10g total sugars, 3.2g salt