Method
Ingredients
Ingredients
Salmon Pies
- ½ cup Tilda Pure Basmati
- 1lb 1oz salmon, organic, skin removed
- 14oz puff pastry
- 2 shallots, finely diced
- 2 garlic cloves, crushed
- 1¼ cups button mushrooms, sliced
- ⅔ tbs chopped dill
- ⅔ tbs chopped flat leaf parsley
- 1 lemon, zested
- 2 eggs, hard-boiled for 7 minutes, peeled, and chopped
- 1 egg yolk, beaten
- ¼ cup butter
- All-purpose flour for dusting
- Salt
- White pepper, freshly ground
Dill sauce
- 1 shallot, finely diced
- 1 garlic clove, crushed
- ¾ cup fish stock
- ¾ cup whipping cream
- ¼ cup butter
- ¼ cup chopped dill
Glazed Baby Vegetables
- 12 baby carrots, peeled
- 12 baby leeks, trimmed
- ¼ cup butter
- 2 tbs sugar
- 2⅔ tbs pear vinegar
How to make Salmon Fish Pies
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Place the Basmati rice into a saucepan, cover generously with cold water, and add a pinch of salt. Bring to the boil, then reduce to a medium heat, and simmer for 20 minutes, or until the rice is tender. Drain thoroughly and spread the rice out across a baking sheet to cool.
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Preheat the oven to 356°F/Gas Mark 4.
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Meanwhile, place the salmon in a roasting pan, season generously, and put half of the butter on top of the salmon. Cover the pan with aluminum foil and cook in the oven for 8 minutes until just firm, then remove the foil and leave to cool. Flake the salmon into a bowl, taking care to remove any fish bones.
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Place a frying pan over a low heat and gently melt the remaining butter. Add the shallots and garlic and cook, without coloring, for 3 minutes until softened.
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Add the sliced mushrooms to the pan and cook until tender, then remove from the heat and stir in the chopped herbs and lemon zest. Spread the mushroom mixture out across a baking sheet to cool.
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Roll out the puff pastry on a lightly floured surface until ⅛ of an inch thick. Cut out two 4⅓-inch discs and two 6-inch discs using pastry cutters. Place the discs carefully onto a lined baking sheet and chill in the fridge for 15 minutes.
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Meanwhile, prepare the filling. Mix the cooked salmon, rice, mushrooms, and boiled eggs together in a large bowl, seasoning to taste with salt and pepper.
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Line a baking sheet with parchment paper and place the two smaller discs of pastry on the sheet. Carefully place a mound of the salmon and rice mixture in the center of each disc, using a 3½-inch pastry cutter as a guide for more consistency if desired.
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Brush the edge of each pastry base with the egg yolk and carefully place the larger discs over the top, gently pressing down the edges to seal. Brush the pastry top with the egg yolk to glaze and place in the fridge to chill for 20 minutes.
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Preheat the oven to 392°F/Gas Mark 6.
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Use a small knife to gently score semicircular patterns down the sides to decorate, trimming the bases with a fluted cutter if desired. Pierce the top of each pie to create a steam hole and bake in the oven for 20 minutes, or until golden brown.
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Meanwhile, prepare the dill sauce. Sweat the shallot and garlic in half the butter over a medium heat, then add the fish stock and continue to cook until reduced by half. Stir in the cream and bring to the boil. Once boiling, remove the pan from the heat and whisk in the remaining butter. Pass the sauce through a fine sieve and stir in the dill, seasoning to taste if necessary.
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For the vegetables, place the carrots in a pan and add enough water to just cover. Add half the butter and the sugar, then simmer until the carrots are tender and the water has reduced to a syrup. Add half the pear vinegar and cook for a further 20 seconds, then drain and transfer to a warmed serving dish.
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Repeat the process with the leeks, adding them to a pan with just enough water to cover. Add the remaining butter to the pan and cook on a high heat until the leeks are tender, then add the remaining pear vinegar. Reduce until glazed and drain, adding to the serving dish with the carrots.
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Remove the pies from the oven and serve immediately with the glazed vegetables and dill sauce on the side.
