Trisha's poached Irish salmon & broccoli pie
Ingredients
Serves 2
2 Irish Organic salmon fillets, skinned and pinned
Water, bayleaf, peppercorns and one lemon for poaching
1 small head broccoli, cut into small florets
1 x white onion diced
25g butter
25g plain flour
250ml milk
1 tsp Dijon mustard
Small bunch chives, chopped
Juice of 1 x lemon
Salt and black pepper
1 sheet puff pastry
1 x egg for egg wash
Method
1. Place salmon in a pan with water, bay leaf, lemon and peppercorns, gently poach for 6–8 minutes until just cooked, remove and flake when cooled2. Chop your broccoli into florets3. Melt butter in a pan, stir in flour and cook for 1 minute, gradually add the poaching milk to make a smooth sauce, simmer until thickened, stir in mustard, lemon juice, chives and season.4. Fold salmon and broccoli into the sauce and transfer to an airfryer-safe dish.5. Top with puff pastry, trim and seal edges, cut a small vent. Brush with egg wash6. Cook in airfryer at 180°C for 15 minutes until pastry is golden and cooked through.
