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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.