FISH PIES WITH SMOKED SALMON, PRAWNS & DILL
These pies can be prepared the previous day - perfect for entertaining
Provided by Sara Buenfeld
Categories Dinner
Time 1h10m
Number Of Ingredients 12
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
SALMON AND POTATO PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
- Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g
SMOKED SALMON PIE
Steps:
- Preheat oven to 400 degrees. Grease pie plate. Spread salmon, cheeses & onions in pie plate. Whisk together remaining ingredients in bowl until blended; pour into pie plate. Sprinkle top with chopped parsley. Bake 30-35 min or until golden brown and knife inserted in center comes out clean. Cool 5 min before serving.
SMOKED SALMON QUICHE
My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! -Rose Marie Cherven, Anchorage, Alaska
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
SMOKED SALMON, DILL AND POTATO PIE
Egads but I love salmon no matter what way it's served and smoked salmon is a real treat. This makes my mouth water just to think of it.
Provided by Sackville
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and slice thinly, cutting lengthways.
- The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
- Rinse the potatoes and shake dry.
- Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
- Gently melt the cream.
- Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
- Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
- Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
- Remove the lid.
- The potatoes will now be almost cooked and there will be far more sauce.
- Give everything a good stir and remove from the heat.
- Preheat the oven to 360F or 180 degrees C.
- Smear a 1.
- 5 to two-litre capacity gratin dish with the butter.
- Whisk the egg yolks with the milk.
- Chop the dill.
- Add one third of the potato mixture to the buttered dish and smooth it out.
- Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
- Dribble over half the egg mixture.
- Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
- Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.
Nutrition Facts : Calories 517.8, Fat 35.9, SaturatedFat 20.9, Cholesterol 219.7, Sodium 467.1, Carbohydrate 34.1, Fiber 3.9, Sugar 1.5, Protein 16.3
SALMON & SMOKED MACKEREL PIE
A luxurious fish pie with eggs and spinach, topped with crispy potatoes. You can use other types of fish, but I think salmon and smoked mackerel works well.
Provided by Amber.S
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 220ºC (Fan 200ºC).
- Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
- Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
- Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
- Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
- Season with salt and pepper.
- Even cover with the mackerel and salmon.
- Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
- Add 1tbsp of oil to the drained potatoes and roughly mash them.
- Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
- Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
- Leave to stand for about 4 mins and then serve.
Nutrition Facts : Calories 697, Fat 44.8, SaturatedFat 17.1, Cholesterol 338.4, Sodium 238.9, Carbohydrate 41.3, Fiber 5.8, Sugar 3.2, Protein 33.5
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