Wash the salmon, dab dry and cut into small cubes. Clean and wash the broccoli and cut small florets from the stalk. Wash dill, dab dry and chop finely, except for a little garnish.
Dust the fish all around with 1 tablespoon of flour. Heat the fat in a saucepan. Fry the fish and broccoli briefly, dust with 25 g flour and curry and sauté. Gradually add milk and cream while stirring and simmer for about 3 minutes.
Heat the pies in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 2-3 minutes. Add the peanuts to the ragout about 1 minute before the end of the cooking time, season with salt and pepper.
Place the pies on plates and fill with ragout. Sprinkle with dill and garnish.