Salmon & Spinach Pot Pie

recipe

• Step 1
  If needed, defrost your salmon. Preheat the oven to 180°C. Remove the salmon skins & slice the flesh into large cubes.
• Step 2
  Defrost the spinach according to package instructions. Drain the spinach to remove any excess liquid that might appear while cooking.
• Step 3
  Prepare the bechamel. In a saucepan, melt the butter over low heat. Add the flour & whisk vividly until combined.
• Step 4
  Add the milk in little-by-little whilst continually whisking to obtain a slightly thick crêpe batter. Season with salt & pepper & add the grated cheese. Stir until combined & creamy.
• Step 5
  Add the well-drained spinach & cubed salmon into the bechamel saucepan. Stir to evenly coat.
• Step 6
  In a greased oven-proof dish (we used a 26 x 20 cm dish here), add the bechamel / spinach / salmon mix.
• Step 7
  Add the puff pastry sheet on top & fold the edges inward. Brush the dough with egg yolk (optional) & draw a cross with the tip of a knife in the center of the pie. Bake for 25 min at 180°C.
• Step 8
  Once the salmon & spinach pie is golden & cooked through, remove the dish from the oven. Serve with a side of green salad & enjoy !