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Salmon and Smoked Salmon Pie

(for 4)


450g (1 lb.) Fresh Salmon
110g (4 oz.) Smoked Salmon
1 Large Onion
350ml (12 fl. oz.) Milk
30g (1 oz.) Butter
30g (1 oz.) Flour

Potato Topping:
6/8 med Potatoes
30g (1 oz.) Butter

Put the Fresh Salmon in a pot and cover with the milk.
Simmer for 10 mts.
Chop the smoked salmon and add it to the pot.
Bring back to a simmer and then let cool.
Chop the onion and cook it in the butter until soft.
Add the flour to this pan and cook in.
Drain the fish off its cooking liquor and pour this into the pan after the flour.
Stir well together and let it come to a gentle simmer for 5 or 6 mts. It should form a thickish sauce. If necessary add some more milk if its too thick.
Season just with fresh black Pepper, donít use salt.
Remove all the skin and bones from the salmon and break it up into large chunks with your fingers.
Put the salmon, the onion and the smoked salmon in the bottom of an oven proof casserole and pour over the sauce.
Leave this to cool until the sauce is set.
Peel and steam the potatoes until tender the pour these on to a plate and leave them cool.
As soon as they are cool enough to handle slice into thick slices and interleave the slices on top of the fish in the dish.
Melt the butter and then paint the top of the potatoes with this.
Cook in a hot oven (Gas 6, 200C, 400F) for 20 to 30 mts until the potato is golden brown and the fish bubbling.



September 10, 2007 06:13 PM | 0 Comments
  Martin Dwyer
Consultant Chef