Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage
Total time: 40 minutes
Smoked Salmon adds a bit of depth to this simple Fish Pie - as does the horseradish in the mashed potato topping.
Ingredients:
- 2 medium potatoes, 10oz (300gr)
- 1 tbs horseradish
- 1 tbs butter
- 2 - 3 tbs milk
- 8oz (240gr) fresh salmon
- 1 tsp lemon juice
- 1 bay leaf
- 1/2 tsp black peppercorns
- 4oz (120gr) smoked salmon either wet or dry smoked
-
8oz (240gr) Savoy cabbage 1/2 medium head
- 1 onion
- 1 cup (8oz, 240ml) chicken stock
- 1/2 cup (4oz, 120ml) white wine
- 1 tsp dried tarragon
- 1 tsp dried chives
- 2 tsp maizena (cornstarch) dissolved in 1 tbs water
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 tbs olive oil
Instructions:
- The potatoes:
- Peel the potatoes and cut into chunks.
- Cook in boiling, salted water until tender.
- Drain well.
- Add butter, horseradish and 2 tbs milk. Mash well. They should not be stiff but should hold their shape. Add a bit more milk if needed.
-
The salmon:
- Put fresh salmon in a medium skillet. Add water to almost cover, lemon juice, bay leaf and peppercorns.
- Cover and poach until done, 12 - 15 minutes. It should turn opaque and flake easily with a fork.
- Remove and cut into large chunks.
- Roughly chop the smoked salmon.
- The vegetables:
- Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Roughly chop the onion.
- Heat oil in a large skillet. Add onion and sauté 5 minutes, until it turns translucent.
- Add cabbage and sauté, stirring 2 - 3 minutes.
- Add white wine, chicken stock, herbs, cover and simmer 10 minutes.
- Dissolve cornstarch in water.
- Uncover cabbage, increase heat and add cornstarch, stirring until thickened.
- Remove from heat, add yogurt and stir well to combine.
-
To finish:
- Add both salmons to cabbage and stir gently.
- Spoon into a baking dish large enough to hold everything.
- Top with potatoes, covering as well as you can.
- Bake, 400F (200C) for 15 minutes or until the top starts to brown. Remove and serve.