Salmon and leeks pie

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 30
Portions 6
Freezing No


  • 1 shortcrust dough (to make at home, since it's easy)
  • 400 gr (1 pound) of salmon fillet
  • 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 3 eggs
  • 200 ml (3/4 cup) of fresh cream
  • Salt and pepper, up to taste
  • Olive oil
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  • In a pan, heat a spoonful of olive oil. Roast sliced leeks at low heat. Lightly salt.
  • Preheat oven at 200 °C (425 °F).
  • Meanwhile leeks cooks, remove, if needed, salmon skin and dice. Liner a pie mold of 28 cm of diameter with the shrotcrust and prick. Spread diced salmon over it.
  • Cover salmon with melted sliced leeks. Mix whisked eggs into an omelette with cream in a large bowl. Salt, pepper and pour over the pie.
  • Oven bake 30 to 40 minutes.

Chef's notes