The cornichons add a lovely piquancy and crunch while the cider cuts the richness of the salmon in this luxurious but simple pie.
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
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
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.