YIELD: 18 pies
4 lbs Salmon, 1/2″ dice
1 bunch Leeks
1 bunch Dill, chopped
1 Lemon
1 litre 35% cream
1 tablespoon Dijon
1 tablespoon Knorr fish base
2 cups Water
1 tablespoon Salt
1 tablespoon Black pepper ground
18 Pie Shells 5″
Spilt leeks in half lengthwise and each. Dice leeks into 1/4″ half moons. In a fry pan with a small amount of butter sauté leeks for approx. 2 minutes or until bright green. While sautéing leeks add 35% cream and reduce by half. Mix together fish base and water. In a large stainless bowl, mix salmon, reduce 35% cream, fish stock, dill Dijon, salt and leeks and juice of 1 lemon. Place 6 ounce by weight of salmon mixture into 18 – 4″ pie shells. Place lids in shell, crimp edges, egg wash tops and bake at 400 F for 7 minutes. Reheat to order for 4 minutes in oven.