Ingredients
- 1 leek
- 500g salmon fillets, cubed
- 200g raw tiger prawns
- 600ml lactose-free milk
- 60g flour
- 60g dairy-free spread
- Zest 1 lemon
- 2tbsp chopped parsley
- 500g potatoes, unpeeled and sliced thinly
- 1 tbsp olive oil
- You will need
- A 1.5-litre ovenproof dish
Instructions
- Heat the oven to 200C, 180C fan, gas 6. Finely chop the leek and microwave it on high for 2 minutes. Put it in the ovenproof dish with the salmon and prawns.
- To make the sauce, pour the lactose-free milk into a pan and whisk the flour, then add the dairy-free spread. Cook over a medium heat, whisking all the time until the sauce comes to the boil and has thickened. Stir in the lemon zest and parsley, season and pour over the fish and mix in.
- Cook the potatoes in boiling water for 3 minutes, drain and arrange the slices over the top of the fish. Brush over the oil.
- Bake the pie in the centre of the oven for around 50 minutes, or until golden.
DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.
