Gluten free
Pescatarian
Fish pie with fresh and smoked salmon
A scrumptious Fish Pie With Fresh and Smoked Salmon recipe that covers 54% of your daily requirements of vitamins and minerals. Perfect for a gluten-free and pescatarian diet and can be made in about 45 minutes. Ideal for a cozy dinner night in.
Ingredients
US
bay leaves
1
peppercorns
0.5 tsps
butter
1 Tbsp
chicken stock
1 cup
cornstarch
2 tsps
dried chives
1 tsp
dried tarragon
1 tsp
plain yogurt
0.5 cup
horseradish
1 Tbsp
lemon juice
1 tsp
milk
3 Tbsps
olive oil
1 Tbsp
onion
1
new potatoes
2 medium
smoked salmon
4 ounces
salmon fillet
8 ounces
savoy cabbage
8 ounces
white wine
0.5 cup
Method
- Peel potatoes and cut into chunks
- Cook in boiling, salted water until tender, app. 15 minutes
- Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed
- 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 be opaque and flake easily with a fork.
- Remove salmon and cut into large chunks
- Roughly chop the smoked salmon
- Saut onion in oil until tender
- Add cabbage and saut, stirring 2 - 3 minutes.
- Add white wine, chicken stock, herbs, cover and simmer 10 minutes
- Dissolve cornstarch in water and add to cabbage, stirring until thickened
- Remove from heat and add yogurt and stir well to combine.
- Add both salmons to cabbage and stir gently.Spoon into a baking dish
- Top with potatoes
- Bake, 400F (200C) for 15 minutes or until the top starts to brown.
Nutrition:
724 kcal
Carbs
64 g
Fat
27 g
Protein
47 g
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