[Gourmet Plus] NZ Creamy Salmon & Leek Filo Pie

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 1-3 minutes each side. • Transfer to a plate. Remove skin from salmon and flake into small chunks TIP: Patting the skin dry helps it crisp up in the pan!

• Thinly slice the leek. Zest lemon to get a pinch and slice into wedges. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, and add longlife cream (see ingredients), grated parmesan cheese and the water, and stir until slightly thickened, 1-2 minutes. • Remove pan from heat, return salmon and add lemon zest, a squeeze of lemon juice and baby spinach leaves, and stir until slightly wilted. Season to taste.

• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Pour filling over potato in baking dish and stir to combine. Lightly scrunch each sheet of filo pastry and place on top of salmon filling to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes.

• When pie has 5 minutes remaining, thinly slice apple. • In a medium bowl, combine salad leaves, apple, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.