Fish Pie With Prawn Smoked Salmon And Dill Recipe 355

FISH PIES WITH SMOKED SALMON, PRAWNS & DILL

Fish pies with smoked salmon, prawns & dill image

These pies can be prepared the previous day - perfect for entertaining

Provided by Sara Buenfeld

Categories Dinner

Time 1h10m

Number Of Ingredients 12

Ingredients

1 litre milk
65g butter
65g plain flour
bunch spring onions , green and whites separated and both very finely chopped
3 egg yolks (save the whites for the meringues - see 'Goes well with', below)
3 tbsp dill , chopped
120g pack smoked salmon trimmings (I used the budget range)
2 x 400g packs frozen basa or pollock fillets, thawed, patted dry, cut into chunks
190g pack cooked, peeled prawn , thawed if frozen and patted dry
2 ¼kg potato , peeled, cut into chunks
50g butter
100ml milk

Steps:

Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).

Nutrition Facts : Calories 560 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.73 milligram of sodium

FINNISH SALMON AND DILL PIE

Finnish Salmon and Dill Pie image

Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Brunch Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1/3 cup finely chopped green onions
3/4 cup flaked smoked salmon fillets
1/4 cup snipped fresh dill
Dough for single-crust pie
3 large eggs, room temperature
1 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1 cup shredded Swiss cheese

Steps:

Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 30g fat (18g saturated fat), Cholesterol 179mg cholesterol, Sodium 642mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

FISH PIE WITH PRAWN, SMOKED SALMON AND DILL RECIPE - (3.5/5)

Fish Pie with Prawn, smoked Salmon and Dill Recipe - (3.5/5) image

Provided by Grazor

Number Of Ingredients 17

Ingredients

Ingredients
FOR THE FILLING
1 * 1 litre milk
65 * 65g butter
65 * 65g plain flour
* bunch spring onions , green and whites separated and both very finely chopped
3 * 3 egg yolks (save the whites for the meringues - see 'Goes well with', below)
3 * 3 tbsp dill , chopped
120 * 120g pack smoked salmon trimmings (I used the budget range)
2 * 2 x 400g packs frozen basa or pollack fillets, thawed, patted dry, cut into chunks
190 * 190g pack cooked, peeled prawns , thawed if frozen and patted dry
FOR THE POTATO TOPPING
2 * 2¼ kg potatoes , peeled, cut into chunks
50 * 50g butter
100 * 100ml milk
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Steps:

Difficulty and servings Easy Serves 8 Preparation and cooking times Preparation time Prep 40 mins Cook time Cook 30 mins Method 1. Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free. 2. Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste. 3. Divide the pollack between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight. 4. Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below). Try Lemon butter broccoli Beat 50g butter with the zest of a whole lemon and juice of half and season. Steam 900g broccoli florets for 8-10 mins, then drain and toss with the butter. PER SERVING 560 kcalories, protein 39g, carbohydrate 66g, fat 17 g, saturated fat 9g, fibre 5g, sugar 9g, salt 1.73 g Recipe from Good Food magazine, February 2009.

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