Creamy salmon fish pies

• porsi: Serves 4-6

Bahan-bahan

For the mash topping:

900g floury potatoes, peeled and quartered

100mI milk

1 egg

30g butter, at room temperature

Salt and black pepper

For the filling:

500ml milk

400g fresh salmon, cut into bite-sized chunks

25g butter

2 tbsp plain flour

250mI vegetable stock

Small bunch of fresh parsley, chopped

Small bunch of fresh dill, chopped

100g smoked salmon, chopped (optional)

40g Parmesan, grated

Petunjuk

1 Place the potatoes in a pot of cold, salted water and bring to the boil over a high heat. Cook for 12-15 minutes or until tender. Drain, then mash until smooth. Stir in the milk, egg and butten Season and set aside.

2 Preheat the oven to 180C/160C fan/gas mark 4.

3 For the filling, bring the milk to a gentle simmer in a saucepan over a medium-low heat. Add the fresh salmon and poach for 3-4 minutes. Remove the fish using a slotted spoon and reserve 250ml of the milk. Dlscard the rest and wipe out the pan.

4 Melt the butter in the saucepan over a medium heat. Whisk in the flour and cook for 2-3 minutes.

5 Gradually whisk in the reserved poaching milk. Stir in the stock and season to taste with salt and black pepper. Cook over a low heat for 34 minutes until thickened, then remove from the heat.

6 Stir in the parsley and dill, then gently fold in the poached salmon and the smoked salmon, if using. Divide the mixture between four 400ml pie dishes, or six smaller dishes.

7 Carefully spread the mash over the tops of the pies. Sprinkle with Parmesan and bake for 15-20 minutes, until the mash is golden brown and the sauce is bubbling around the edges.

Catatan

Make a bigger pie if needed with all the mix. Cook 35-40 mins instead