French Salmon and Leek Mashed Potato Pie

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Peel and cut the potatoes into chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15-20 minutes until tender.

3. 3

   While the potatoes cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5 minutes until softened.

4. 4

   Add the spinach to the leeks and cook for another 2 minutes until wilted. Remove from heat and set aside.

5. 5

   Place the salmon fillet on a baking tray lined with parchment paper. Drizzle with 1 tbsp olive oil, season with

6. 6

   5 tsp salt and

7. 7

   25 tsp black pepper. Bake for 12-15 minutes until just cooked through. Remove from oven and flake into large pieces.

8. 8

   Drain the cooked potatoes and return them to the pot. Add the butter, warm milk,

9. 9

   5 tsp salt, and

10. 10

    25 tsp black pepper. Mash until smooth and creamy.

11. 11

    Stir the Dijon mustard and dill into the mashed potatoes.

12. 12

    In a baking dish, layer the sautéed leeks and spinach on the bottom. Arrange the flaked salmon evenly over the vegetables.

13. 13

    Spoon the mashed potatoes over the salmon and vegetables, spreading evenly. Use a fork to create a decorative pattern on top.

14. 14

    Bake in the oven for 20-25 minutes until the top is golden and the pie is bubbling at the edges.

15. 15

    Let the pie rest for 5 minutes before serving. Enjoy your French Salmon and Leek Mashed Potato Pie!