Cheesy salmon fish pie

- Serves 5 - 6
Ingredients
- 400g Raw salmon skin removed
- 500ml Semi-skimmed milk plus a little extra for the pastry
- 120g Tenderstem® broccoli washed, trimmed and halved
- 150g Cooked prawns
- 1tsp Capers chopped (optional)
- 4-5 Cocktail gherkins chopped (optional)
- small bunch fresh dill chopped
- small bunch parsley chopped
- 50g Butter
- 50g Flour plus a little extra for dusting
- Salt and pepper
- 1tsp English mustard
- 130g Cathedral City strong cheddar cheese grated
- 1 pack of Jus roll puff pastry
Method
- STEP 1
Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil.
- 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.
- STEP 3
Blanch the broccoli in boiling water for 1 minute, drain and place in a deep 25cm x 25cm ceramic dish.
- STEP 4
Add the prawns, capers, gherkins (if using) and chopped herbs to the dish and mix well.
- STEP 5
With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat in to the dish.
- STEP 6
In a deep saucepan melt the butter, stir in the flour and cook for two minutes.
- STEP 7
Add the warm poaching milk a little at a time, whisking constantly until smooth.
- STEP 8
Season with salt, pepper and mustard to taste.
- STEP 9
Add the grated Cathedral City cheddar, stir well, and pour over the fish and vegetable mixture.
- STEP 10
Pre heat the oven to 200°C/ 400°F/ Gas mark 6.
- STEP 11
Sprinkle a little flour over a clean work surface and roll out the pastry block to one centimetre thick.
- 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.
- 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.
- STEP 14
Serve immediately with buttery mash and green vegetables.