Categories: fish, pie

Ingredients

• 2 pounds of leeks
• two salmon fillets
• homemade crust
• two eggs
• 1/4 C of crème fraîche

Directions

1. Preheat the oven to 200°C (400°F). Wash and cut up about 2 pounds of leeks (using pre-cut frozen saved me the trouble). Heat a little butter or olive oil (tradition or unclogged arteries, take your pick) in a large skillet, add the leeks and season with salt and pepper. Cook on medium heat for about twenty minutes or until tender. Drain very thoroughly.

2. Meanwhile, in a large saucepan, bring water to a boil and poach two salmon fillets for about 10 minutes, until just cooked. Drain thoroughly, and flake with a fork.

3. Line a pie dish with a store-bought or (better, obviously) homemade crust, stretching it a little to have the flaps of dough all around that I like to fold over the filling. In a large bowl, beat together two eggs, 1/4 C of crème fraîche (substitute heavy cream or sour cream), salt and pepper. Add the leeks and salmon, and mix gently with a wooden spoon.

4. Pour the filling in the pie dish, and fold the flaps of dough over the borders of the filling. With a pastry brush, use what egg moisture is left in the bowl to brush the pie dough. Bake for about 45 minutes, until the crust is golden. Leave on the counter to settle for a few minutes, and serve with a green salad.

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