Maximmortal's Salmon and Leek Pie


This week we are bringing you a guest recipe from one of our fantastic ambassadors @maximmortal

This delicious bake pays homage to all the fab ingredients starting to grace our tables as the days get warmer. It also has the fantastic added twist in the topping where the traditional potato has been substituted for grated celeriac. The almost aniseed flavour this brings is a perfect pairing with fish and much lower in carbs.

@maximmortal is a WWUK ambassador as well as being one of our Skinny Bakery Ambassadors. Follow this link to check out more of her delicious recipes as well as tips and tricks about healthy eating.

  • Difficulty: Medium
  • Time: 50 mins
  • Servings: 8
  • Dairy Free
  • Gluten Free


For salmon and leek pie

  • 1 large leek
  • 150ml stock
  • 1 tsp gluten free xanthan gum
  • 4 tbsps almond milk
  • 100g frozen mixed veg
  • 4 salmon fillets
  • 900g grated celeriac
  • 1 beaten egg


Step 1:

Fry up a large sliced leek until soft, and add 150ml of stock – veg or fish stock works equally well

Step 2:

Blend 1tsp of xanthan gum with 4 tbsps of unsweetened almond milk and add it to the leeks with 400ml more of almond milk. Bring to the boil and simmer until thickened. Add 100g of frozen mixed veg and season to taste.

Step 3:

Chop up four salmon fillets into chunks and place into an oven dish. You could use a fish pie mix instead. Pour over the leek sauce.

Step 4:

Top with 900g of grated celeriac, mixed with one beaten egg, spritz with some low cal spray and bake at 180°c, fan assisted, until the topping is golden.

You may have to cover with foil if the topping starts to burn!


Fancy these?