Fish Pie With Fresh and Smoked Salmon
If you have around 45 minutes to spend in the kitchen, Fish Pie With Fresh and Smoked Salmon might be an awesome gluten free and pescatarian recipe to try. For $11.0 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 725 calories, 47g of protein, and 27g of fat each. If you have greek, chives, butter, and a few other ingredients on hand, you can make it. 3 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 90%, this dish is super. If you like this recipe, take a look at these similar recipes: Fresh Cucumber Slices With Smoked Salmon and Wasabi Cream, Smoked-Salmon, Goat-Cheese, and Fresh-Dill Frittata, and Potted fresh & smoked salmon.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
frying pan
baking pan
oven
Cooking instruction summary:
- Peel potatoes and cut into chunks
- Cook in boiling, salted water until tender, app. 15 minutes
- Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed
- 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.
- Remove salmon and cut into large chunks
- Roughly chop the smoked salmon
- Saut onion in oil until tender
- Add cabbage and saut, stirring 2 - 3 minutes.
- Add white wine, chicken stock, herbs, cover and simmer 10 minutes
- Dissolve cornstarch in water and add to cabbage, stirring until thickened
- Remove from heat and add yogurt and stir well to combine.
- Add both salmons to cabbage and stir gently.
- Spoon into a baking dish
- Top with potatoes
- Bake, 400F (200C) for 15 minutes or until the top starts to brown.
Step by step:
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.
Nutrition Information:
covered percent of daily need
