Special Salmon Pie

Serves 6 Calories: 500 Fat: 16g

Saturated fat: 5g Carbohydrates: 43g

100g (3½oz) asparagus

1.5kg (3lb) small potatoes, sliced Few sprigs of mint

2tbsp olive oil

3 leeks, trimmed and sliced 100ml (3½fl oz) white wine

2tsp English mustard

150ml (¼pt) single cream

2tbsp dill

500g (1lb) salmon fillet, cut into chunks

500g (1lb) smoked haddock, in chunks

300g (10oz) large prawns

Juice of 1 lemon

1 Bring 2 pans of salted water to the

boil. Add the asparagus to one and the potatoes and mint to the other. Return to the boil. Simmer for 5 mins, until almost tender, then drain.

2 Heat oven to 200°C or Gas Mark

6. Heat 1tbsp oil in a large pan, add leeks and cook gently for 10 mins.

3 Add the wine and mustard and

cook for a few mins, then turn off the heat and stir in the cream and dill.

4 Arrange the salmon, haddock

and prawns in a pie dish. Add the asparagus, season and squeeze over the lemon juice, then pour over the leeks and creamy sauce; mix together.

5 Cover with potato slices. Season

and drizzle over the rest of the oil. Bake for 35 mins until the potatoes are golden and the fish is tender.