 |
| Salmon, Prawn and Cider pies with scalloped potatoes |
The cornichons add a lovely piquancy and crush while the cider cuts the richness of the salmon in this luxurious but simple pie
Salmon, Prawn and Cider pies with scalloped potatoes ingredients: 70 grams butter. 3 spring onions, thinly sliced. 1 clove garlic, crushed. 1/2 cup plain flour. 3/4 cup milk. 1/2 cup cream. 1 cup dry cider. 2 teaspoons Dijon mustard. 1/4 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 1/2 cm thick. 2 tablespoons melted butter. Parmesan for grating. Paprika for sprinkling. 4 x 1-1/2 cup capacity, shallow ovenproof dishes
Salmon, Prawn and Cider pies with scalloped potatoes recipe: Preheat the oven to 200C. 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 3 minutes until golden and crisp and filling is bubbling. Serve with a simple green salad and crusty bread rolls. By then, the Salmon, Prawn and Cider pies with scalloped potatoes is ready
