Salmon, Leek and Mushroom Pie

 

225g skinless salmon fillet, cut into 1-inch (2.5-cm) cubes

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill

150g sliced mushrooms, sliced

1 leek sliced 

1.5 tablespoons butter or olive oil

1/8 cup flour

3/4 cup milk 

Salt and pepper 

1 sheet puff pastry

In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. 

Meanwhile, in a pan over medium heat, sautethe leek and mushrooms in the butter/oil. Season with salt and pepper. Sprinkle the flour on the vegetables and stir to combine. Slowly stir in the milk. Bring to a boil, stirring constantly. Lower the heat and simmer for 1 minute.  

Add the salmon to the mushroom sauce. 

Pour into a 23-cm (9-inch) pie plate. Cover with the pastry dough.  Prick pastry with a fork in a few places to allow steam to escape. Bake until the crust is lightly browned and filling is hot, about 25 minutes.