Salmon & Lemon Pie

this is a bit fiddly cos i made it up as i went along... but it was wonderful & i just had to share it with everyone. basic ingredients most have in their store. this can be served as a seafood starter or hearty main meal (on its own, even!)

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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 1⁄2 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)

Directions

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