Salmon, Prawn and Cider Pies with Scalloped Potatoes
Photography by Aaron McLean.
The cornichons add a lovely piquancy and crunch while the cider cuts the richness of the salmon in this luxurious but simple pie.
Serves: 4
INGREDIENTS
70 grams butter
3 spring onions, thinly sliced
1 clove garlic, crushed
½ cup plain flour
¾ cup milk
½ cup cream
1 cup dry cider
2 teaspoons Dijon mustard
¼ cup chopped cornichons or gherkins
3 tablespoons chopped flat-leaf parsley
500 grams skin-off salmon, cut into bite-sized pieces
250 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper
Topping
4 large Agria potatoes, peeled and sliced ½ cm thick
2 tablespoons melted butter
Parmesan for grating
paprika for sprinkling
4 x 1-1½ cup capacity, shallow ovenproof dishes
METHOD
Preheat the oven to 200˚C.
Melt the butter in a large saucepan and cook the spring onions and garlic for 2 minutes. Stir in the flour to make a thick roux (sauce) and cook gently for 2 minutes. Combine the milk and cream and whisk into the roux then whisk in the cider. Season well and cook over a low heat for 5 minutes, stirring often. Add the mustard, cornichons and parsley. Gently fold in the salmon and prawns then divide the mixture between serving dishes.
Topping: Cook the potatoes in a saucepan of boiling salted water for 3 minutes. Drain then carefully place on a clean tea towel and spread to a single layer. When cool, arrange the potatoes in overlapping rows to cover the fish completely. Brush with butter, season then grate over a generous amount of Parmesan and a pinch of paprika.
Bake for 30 minutes until golden and crisp and the filling is bubbling. Serve with a simple green salad and crusty bread rolls.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!