Cheesy salmon fish pie
- Serves 5-6
This homely fish pie will take you back to your childhood with its warm cheesy sauce - what could be better?
Recipe courtesy of Cathedral City cheese
Ingredients
- Raw salmon 400g, skinn removed
- Semi-skimmed milk 500ml, plus a little extra for the pastry
- Tenderstem® broccoli 120g, washed, trimmed and halved
- Cooked prawns 150g
- Capers 1 tsp, chopped (optional)
- Cocktail gherkins 4-5, chopped (optional)
- Fresh dill small bunch, chopped
- Parsley small bunch, chopped
- Butter 50g
- Flour 50g, plus a little extra for dusting
- Salt and pepper
- English mustard 1 tsp
- Cathedral City strong cheddar cheese 130g, grated
- Jus roll puff pastry 1 pack
Method
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Step 1
Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil.
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Step 2
Cook the fish for five minutes and then turn off the heat and allow the fish to poach in the hot milk for 10 minutes.
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Step 3
Blanch the broccoli in boiling water for 1 minute, drain and place in a deep 25cm x 25cm ceramic dish.
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Step 4
Add the prawns, capers, gherkins (if using) and chopped herbs to the dish and mix well.
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Step 5
With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat in to the dish.
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Step 6
In a deep saucepan melt the butter, stir in the flour and cook for two minutes.
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Step 7
Add the warm poaching milk a little at a time, whisking constantly until smooth.
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Step 8
Season with salt, pepper and mustard to taste.
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Step 9
Add the grated Cathedral City cheddar, stir well, and pour over the fish and vegetable mixture.
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Step 10
Pre heat the oven to 200°C/ 400°F/ Gas mark 6.
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Step 11
Sprinkle a little flour over a clean work surface and roll out the pastry block to one centimetre thick.
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Step 12
Drape the pastry over the dish making sure you have at least a 3 cm overhang around all the edges. Trim the excess then cut the remaining pastry into fish shapes.
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Step 13
Brush the pie with milk, place the fish pastry shapes on top, brush again and put in the oven for 30-35 minutes until the pastry is golden and puffed and the filling is piping hot.
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Step 14
Serve immediately with buttery mash and green vegetables.
