Possum’s Recipe Book

Photography by J C Hugo Richardson

Leek and Smoked Salmon Pie

Serves 4-6

4 large leeks - finely sliced
1 tbsp. salted butter
1 tbsp. olive oil
Small handful basil leaves - chopped
Small handful parsley leaves - chopped
Small handful chives - chopped
Sea salt
pepper
2 - 4 eggs - poached
1 - 2 pieces smoked salmon - finely cut into strips (about 6cm long)
1 packet ready rolled puff pastry - cut into 8 pieces, score each piece into a rectangle about 1cm in from the edge

Method

Pre-heat oven to 200C (fan)

Heat butter and oil in a deep fry pan and add leeks. 
Fry gently leeks until very soft and still hold their colour. 
Stirring occasionally with a wooden spoon. 
When leeks are almost done add all herbs and chives with 
salt and pepper to taste. 
Cover and keep warm.
Meanwhile place pastry pieces on a baking sheet covered 
with baking paper. 
Bake until risen and starting to brown. 
Take out of oven and set aside. 
Lastly poach eggs to your liking. 

To serve 
Place 1 puff pastry rectangle on each heated plate, add leek mixture. 
Place poached egg on top. Gently add 3 - 4 strips of smoked salmon 
and then another 3-4 strips diagonally across the ones already on the egg. 
Finish with a couple of small pieces of chives.   

Cooks note: if there is any leek mixture left push into a shot glass or
small ramekin, then upend onto the plate next to the pie.

  

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