2 Tbsp Butter, half-cup flour, 2 cups milk
Melt butter, add flour, gently cook till light gold.
Add milk to make semi-thick sauce.

1 small red onion - finely chopped
2 sprigs fresh dill - chopped
half-teaspoon salt
a good grind of black pepper
Add to white sauce.

5 hard boiled eggs cut into quarters
400 grams fresh Salmon - cubed

Shortcrust pastry to line a pie dish
Layer third salmon & eggs then sauce till
the pie shell is filled. Top with pastry.
Pinch edges together. Brush top with beaten egg.

Cook at 180 degrees till pastry is golden.
Cool and refridgerate till ready to use.
Serve with fresh herbs, ground pepper
and a dash of lite olive oil.



Compliments of Helen Highwater's
Nikau Palm Cook Book
Great Barrier Island