Fish Pie With Fresh and Smoked Salmon

⏱ 45 min · 🍽️ 2 Servings · 🧂 18 Ingredients

Ingredients

  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon butter
  • 1 cup chicken stock
  • 2 teaspoons cornstarch dissolved in 1 Tbs water
  • 1 teaspoon dried chives
  • 1 teaspoon dried tarragon
  • 1/2 cup Greek or plain yogurt
  • 1 tablespoon horseradish
  • 1 teaspoon lemon juice
  • 3 tablespoons milk
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 mediums potatoes
  • 4 ounces smoked salmon, either wet or dry smoked
  • 8 ounces fresh salmon
  • 8 ounces Savoy cabbage, sliced
  • 1/2 cup white wine

Instructions

  1. Peel potatoes and cut into chunks
  2. Cook in boiling, salted water until tender, app. 15 minutes
  3. Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed
  4. 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.
  5. Remove salmon and cut into large chunks
  6. Roughly chop the smoked salmon
  7. Saut onion in oil until tender
  8. Add cabbage and saut, stirring 2 - 3 minutes.
  9. Add white wine, chicken stock, herbs, cover and simmer 10 minutes
  10. Dissolve cornstarch in water and add to cabbage, stirring until thickened
  11. Remove from heat and add yogurt and stir well to combine.
  12. Add both salmons to cabbage and stir gently.Spoon into a baking dish
  13. Top with potatoes
  14. Bake, 400F (200C) for 15 minutes or until the top starts to brown.
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Fish Pie With Fresh and Smoked Salmon
📖 Foodista
pescatarian

Fish Pie With Fresh and Smoked Salmon

The recipe Fish Pie With Fresh and Smoked Salmon can be made in about 45 minutes. One serving contains 725 calories, 47g of protein, and 27g of fat. For $11.

⏱

Cook time

45 min

🍽️

Servings

2

🧂

Ingredients

18

View Original ↗

Nutrition

per serving

725 kcal

Calories

47 g

Protein

27 g

Fat

65 g

Carbs

Ingredients

For 2 servings

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Instructions

  1. 1

    Peel potatoes and cut into chunks

  2. 2

    Cook in boiling, salted water until tender, app. 15 minutes

  3. 3

    Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed

  4. 4

    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.

  5. 5

    Remove salmon and cut into large chunks

  6. 6

    Roughly chop the smoked salmon

  7. 7

    Saut onion in oil until tender

  8. 8

    Add cabbage and saut, stirring 2 - 3 minutes.

  9. 9

    Add white wine, chicken stock, herbs, cover and simmer 10 minutes

  10. 10

    Dissolve cornstarch in water and add to cabbage, stirring until thickened

  11. 11

    Remove from heat and add yogurt and stir well to combine.

  12. 12

    Add both salmons to cabbage and stir gently.Spoon into a baking dish

  13. 13

    Top with potatoes

  14. 14

    Bake, 400F (200C) for 15 minutes or until the top starts to brown.

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