Recipe courtesy of Cathedral City cheese


  • 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


  • 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.