Fish pie with fresh and smoked salmon
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

bay leaves

bay leaves

1

peppercorns

peppercorns

0.5 tsps

butter

butter

1 Tbsp

chicken stock

chicken stock

240 ml

cornstarch

cornstarch

2 tsps

dried chives

dried chives

1 tsp

dried tarragon

dried tarragon

1 tsp

plain yogurt

plain yogurt

122.5 ml

horseradish

horseradish

1 Tbsp

lemon juice

lemon juice

1 tsp

milk

milk

3 Tbsps

olive oil

olive oil

1 Tbsp

onion

onion

1

new potatoes

new potatoes

2 medium

smoked salmon

smoked salmon

113.4 g

salmon fillet

salmon fillet

226.8 g

savoy cabbage

savoy cabbage

226.8 g

white wine

white wine

120 ml

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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