- Salmon And Leek Pie With Rosti Topping.
- 1 tin drained Alaskan salmon, 418g or the equivalent weight in fresh, poached Atlantic salmon.
- Low-fat cooking spray.
- 1 large egg, beaten.
- 1 large leek, thinly sliced.
- 25g (1oz) cornflour.
- 150ml (1/4 pint) dry white wine.
- 450ml (3/4 pint) skimmed milk.
- 50g (1 3/4oz) cooked frozen peas.
- Freshly ground black pepper.
- 900g (2lb) potatoes, peeled and halved.
a. Drain the salmon, reserving the liquid, and then discard the skin and bones if you like. Use a fork to break up the salmon into large chunks and set aside.
b. Parboil the potatoes for 10 minutes, then drain and leave to cool. Preheat the oven to 200C/f or 180C/gas mark 6.
c. Heat a large saucepan and mist with low-fat cooking spray. Add the leek and cook gently for 2-3 minutes, until softened. Stir in the wine and reserve salmon liquid.
d. Blend in the cornflour with 3-4 tbsp of the milk, then add it to the saucepan with the rest of the milk.
e. Gently bring to the boil, stirring constantly until thickened. Add the frozen peas and season with pepper.
g. Divide the sauce mixture between four individual baking dishes. Arrange the salmon chunks over the top.
h. Coarsely grate the parboiled potatoes into a large bowl and stir in the beaten egg. Season, then divide evenly between the dishes to cover the salmon. Season with a little extra black pepper.
i. Bake in the oven for 20-25 minutes until piping hot and golden brown.
Tip: if you like, you can grill the pies to brown the topping, they’ll need about 8-10 minutes under a medium-hot grill.
Many supermarkets stock wild Alaskan salmon that is sustainably fished. To find out which ones carry the Marine Stewardship Council logo visit www.msc.org