2. Peel and dice celeriac and chop potatoes. Place in a large saucepan, cover with hot water. Boil for 10 minutes, or until tender. Drain and mash with milk, season to taste.
3. Heat a large pan with butter over medium heat. Slice and add leek. Sauté for 5 minutes. Meanwhile, cut salmon into bite-sized pieces. Rinse and chop spinach and dill.
4. Add flour to the pan along with mustard, tarragon and stock cube, combine well. Add salmon, gradually pour in milk, stirring, until mixture boils and thickens. Simmer for 5 minutes, or until salmon is cooked. Remove from heat, stir through spinach and dill.
5 Pour salmon filling into a pie dish, top with celeriac mash. Scatter over almonds, place under grill for 5 minutes, or until top is crusty.
6. Cook broccolini in a pan with oil for 2-3 minutes, or until tender. Toss with juice from 1/2 lemon (cut remaining into wedges) and watercress. Serve on the side to the pie.
You can reserve and mash celeriac with cooking water if preferred.
Add broccolini to pie if preferred.
1/2 cup milk (optional, see tip)
2 packets salmon fillets
1/2 bunch english spinach
1/2 packet fresh dill
1/4 cup flour (of your choice)
1 tbsp wholegrain mustard
1 tsp dried tarragon
1 chicken stock cube
2 cups milk
1/2 pk (30g) flaked almonds
1 bunch broccolini
1/2 tbsp olive oil
1 lemon, juice + wedges
1/2 bunch watercress
salt and pepper, for seasoning