SALMON MORNAY PIE WITH POTATO & CELERIAC MASH
PREP + COOK 50 MINS SERVES 4
50g butter 1 medium brown onion (150g), sliced thinly 2 cloves garlic, crushed ¼ cup (35g) plain flour 2 cups (500ml) milk, warmed 150g baby spinach leaves 415g can pink salmon, drained, flaked 2 tbsp chopped fresh dill 2 tsp finely grated lemon rind 2 tbsp lemon juice ¼ cup (20g) finely grated parmesan dill sprigs, plus extra to serve POTATO & CELERIAC MASH 400g potatoes, chopped coarsely 300g celeriac, chopped coarsely 2 tbsp milk 30g butter
cup (25g) finely grated parmesan
Preheat oven to 200°C/180°C fan. Grease a shallow 2-litre (8-cup) ovenproof dish.
POTATO & CELERIAC MASH Boil, steam or microwave potato and celeriac, separately, until tender. Drain. Mash potato and celeriac in a large bowl with milk and butter until smooth. Stir in parmesan. Season to taste.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 mins or until onion softens. Add flour and cook, stirring, until mixture bubbles and thickens. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Remove from heat. Stir in spinach, salmon, dill, rind and juice. Season to taste.
Spoon salmon mixture into dish. Top with mash, sprinkle with parmesan. Bake for 20 mins or until top is golden. Place under a hot grill for 5 mins or until browned. Serve topped with extra dill.