Salmon Pie with Crispy Bread Topping

Stir some diced salmon into a creamy white sauce that’s laced with tarragon and you have a divine filling for a beautiful fish pie. We’ve topped this pie with pieces of bread so you can use them as dippers, just dunk them in and devour.
Salmon Pie with Crispy Bread Topping
Recipe type: Savoury Pie
Serves: Serves 4
  • 1 onion
  • 2 stalks celery
  • 1 clove garlic
  • 500 g Atlantic salmon fillets
  • 1 tablespoon lemon pepper spice mix
  • 160 g green peas
  • par-baked baby baguettes
  • 75 g butter
  • 50g (⅓ cup) plain flour
  • 450 ml milk
  • salt and pepper
  1. Preheat oven to 200°C. Coarsely chop the onion. Trim and slice the celery. Finely chop the garlic. Cut the fish into 2cm pieces.
  2. Melt 25g butter in a medium saucepan over low heat and cook the onion, celery, garlic and lemon pepper spice mix for 5 minutes or until softened.
  3. Add 50g flour to the pan, stirring for 1 minute. Gradually whisk in 450ml milk until smooth. Continue stirring and cook over low heat for 2 minutes or until mixture bubbles and thickens.
  4. Stir the fish and peas into the sauce. Remove from the heat and check seasoning. Spoon the fish mixture into a 1.5L (6 cup) capacity pie dish. Melt 50g butter in a small saucepan over low heat.
  5. Switch the oven to medium grill. Cut the bread into ½ cm thick slices. Place on an oven tray. Toast 1 side of the bread for 1-2 minutes, being careful not to over-colour the bread. Remove from grill. Arrange toasted-side down, slightly overlapping, over the pie. Brush with the butter. Switch the oven back to 200°C.
  6. Bake for 10 minutes or until the bread is golden.

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