Wednesday, August 31, 2016

Salmon pie

Earlier in the year when I was doing a FutureLearn course, I experimented with making a couple of Elizabethan vegetable pies. This time I decided to experiment by making a pie which contained salmon as well as vegetables and using verjuice as before and Dijonaise rather than butter. This pie didn't have the richness from the butter but the more delicate flavours allowed the salmon to be tasted more.



250 gr salmon fillet with skin
1 carrot
2 cauliflower flowers
2 handfuls frozen baby peas
2 tbs verjuice
1 tbs Dijonnaise
Puff pastry


Preheat the oven to 180c
Remove the pastry to thaw to room temperature if frozen
Chop the carrots as you wish and add to baking dish
Break the cauliflower into florets and add
Add the Dijonnaise and stir
Microwave the carrot and cauliflower for 1 minute (or steam lightly)
Make space in the middle and place the salmon fillet there
Add frozen peas
Pour over verjuice
Cover the pie dish with a sheet of puff pastry and decorate as desired
Pierce the top in a few places
Cook in the oven for 45 minutes


Sherry Mackay said...

Do you mean 2 whole caulis?

Polyxena said...

No, I mean two FLOWERS off one cauliflower. And these are then broken down into florets.


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