|100 ml||wine — dry white or chicken stock|
|415 g||salmon — pink, tinned and flaked|
|6||spring onions — sliced|
|250 ml||peas — frozen|
|1||puff pastry — roll, frozen and defrosted|
|30 ml||milk — or egg wash|
Preheat the oven to 200°C.
Melt the butter in a saucepan. Add the flour and stir to form a roux. Cook for one minute. Add the milk a little at a time, stirring well after each addition. Add the wine or stock and simmer for three minutes.
Remove the sauce from the heat and gently stir in the salmon. Add the spring onions and peas and spoon into an ovenproof dish or individual ramekins.
Cut the pastry to fit the dish. Wet the rim slightly and place the pastry onto the rim of the dish. Brush liberally with milk or egg wash and bake in a preheated oven for 20 minutes or until the pastry is golden.
Text and image: Ideas magazine
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