Salmon Mornay and Potato Wedge Pie

Comfort food doesn’t get much better than this Salmon Mornay and Potato Wedge Pie. Combining tender chunks of salmon, sweet leeks, peas, and a rich creamy mornay sauce beneath a crispy topping of golden potato wedges, this dish is perfect for family dinners, meal prep, or cozy evenings at home.

Unlike traditional fish pie recipes that use mashed potato, this version uses crispy oven-baked potato wedges for added texture and flavor. The result is a satisfying seafood bake that’s simple enough for a weeknight yet impressive enough for entertaining.

Why You’ll Love This Recipe

• Family-friendly comfort food
• Rich and creamy salmon filling
• Crispy golden potato topping
• Easy one-dish dinner
• Excellent source of protein
• Perfect for meal prep
• Ready in under an hour

Ingredients

For the Salmon Mornay Filling

• 50g butter
• 2 leeks, trimmed and thinly sliced
• 40g plain flour
• 625ml milk
• 2 tsp Dijon mustard
• 1 tsp finely grated lemon rind
• 500g skinless salmon fillets, cut into chunks
• 70g frozen peas
• 2 tbsp fresh parsley, chopped

For the Topping

• 750g frozen potato wedges
• Sea salt flakes
• Extra parsley for serving

What is Mornay Sauce?

Mornay sauce is a classic French white sauce made from a béchamel base. In this recipe, the combination of butter, flour, and milk creates a smooth, creamy sauce that perfectly complements the salmon.

The addition of Dijon mustard and lemon zest provides extra depth and freshness, helping balance the richness of the dish.

How to Make Salmon Mornay and Potato Wedge Pie

Step 1: Prepare the Leek Base

Preheat the oven to 220°C (200°C fan-forced).

Melt the butter in a large frying pan over medium heat.

Add the sliced leeks and cook for approximately 5 minutes until softened and translucent.

Avoid browning the leeks as they should remain sweet and delicate.

Step 2: Make the Creamy Mornay Sauce

Add the flour to the leeks and stir continuously for 1 minute.

Remove from the heat and gradually add the milk, stirring constantly to avoid lumps.

Return to medium heat and cook, stirring regularly, until the sauce thickens and begins to simmer.

Step 3: Add Flavor and Salmon

Stir in:

• Dijon mustard
• Lemon zest

Add:

• Salmon pieces
• Frozen peas
• Fresh parsley

Gently mix until the salmon is evenly coated in the sauce.

Step 4: Assemble the Pie

Transfer the mixture to a 2.25-litre baking dish.

Arrange the frozen potato wedges over the top, slightly overlapping to completely cover the filling.

This creates a crispy topping that acts as a delicious alternative to mashed potatoes.

Step 5: Bake Until Golden

Bake for approximately 25 minutes or until:

• Potato wedges are golden brown
• Filling is bubbling around the edges
• Salmon is cooked through

Sprinkle with sea salt flakes and fresh parsley before serving.

Why Salmon Works So Well in This Pie

Salmon brings rich flavor and excellent nutrition to this dish.

Benefits include:

• High-quality protein
• Omega-3 fatty acids
• Vitamin D
• B vitamins
• Heart-healthy fats

The creamy sauce enhances the natural richness of the salmon without overpowering it.

Serving Suggestions

This hearty pie pairs perfectly with:

• Steamed green vegetables
• Garden salad
• Roasted broccoli
• Green beans
• Peas
• Crusty bread

A squeeze of fresh lemon before serving adds extra brightness.

Tips for Success

Use Fresh Salmon

Fresh salmon provides the best texture and flavor, although frozen salmon can also be used if thawed completely.

Don’t Overcook the Filling

The salmon will continue cooking in the oven, so avoid cooking it fully before baking.

Arrange Wedges Evenly

Overlapping the wedges slightly ensures full coverage and maximum crispiness.

Let It Rest

Allow the pie to rest for 5 minutes before serving so the filling can set slightly.

Storage and Leftovers

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezing

Freeze the assembled unbaked pie for up to 2 months.

Reheating

Reheat in the oven at 180°C until hot throughout and the wedges regain their crisp texture.

Nutritional Information

Per serving:

• Calories: 534
• Protein: 27.8g
• Fat: 27.1g
• Carbohydrates: 42.2g

This recipe offers a balanced combination of protein, carbohydrates, and healthy fats for a satisfying meal.

Frequently Asked Questions

Can I use another fish?

Yes. Good alternatives include:

• Barramundi
• Cod
• Snapper
• Ling
• Ocean trout

Can I add more vegetables?

Absolutely. Corn, spinach, broccoli, and carrots all work well in the filling.

Can I make this ahead of time?

Yes. Assemble the pie in advance and refrigerate until ready to bake.

Is this suitable for freezing?

Yes. Freeze before baking for best results.

Final Thoughts

This Salmon Mornay and Potato Wedge Pie combines everything you want in a comfort-food dinner—creamy sauce, tender salmon, sweet leeks, and crispy golden potatoes. It’s a wholesome, satisfying meal that’s easy to prepare and guaranteed to become a family favorite.

Whether you’re feeding a crowd or preparing meals for the week ahead, this delicious seafood bake delivers both flavor and convenience.