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British Clay Bowl Salmon Pie |
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British Clay Bowl Salmon Pie - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1
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Wheat germ crust, (see |
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1
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213 gram can water-packed salmon or 213g fresh salmon |
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2 tsp
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Capers |
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1 tsp
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Fresh chopped dill |
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1/4 tsp
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Ground black pepper |
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1 cup
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Cooked white rice |
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1/2 cup
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Frozen sweetcorn |
| SAUCE |
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1 cup
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Frozen sweetcorn |
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1 cup
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De-alcoholised white wine |
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1 tsp
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Cornflour mixed with 2tsp de-alcoholised white wine |
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1/2 cup
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Strained yoghurt |
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1 tsp
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Fresh chopped dill |
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| Method: |
Prepare the wheat germ crust to the final rolling-our step. Lightly grease a 14cm wide, 472ml ovenproof clay bowl with margarine. Drop the pastry over the bowl, pressing it lightly to line the bottom and sides. There will be 3 folds. Just pinch the folded dough together until it thins and comes off easily. Carefully press the remaining dough together to obscure the pinch marks. Cut the excess dough away from the bowl rim.
Use the excess dough to make the pie top. Press all the pieces on top of each other then roll out to about 0.5cm thick.
Preheat the oven to 180C/350F. In a small bowl, mix the salmon, capers, half the dill and half the pepper. In another bowl, mix the rice, corn, remaining dill and remaining pepper.
Spoon half of the rice mixture into the crust-lined bowl and press down firmly. Follow with half the salmon, the remaining rice and finally the remaining salmon.
Moisten the pastry on the rim of the bowl with water. Cover with the pie top, press the edges lightly together, cut off the excess and crimp the edges tight. Cut a few steam vents and bake the pie for 50 minutes. This crust doesn't turn golden brown, but it will shrink back and be wonderfully crisp.
To make the sauce, mix the corn and wine in a large saucepan, bring to a boil and remove from the heat. Strain, reserving the liquid and solids separately.
Put all the corn in a processor or blender and add enough liquid to puree until smooth. Strain back into the saucepan, pushing gently on the solids to extract all the juices and add the reserved liquid. Add the cornflour slurry, return to the heat, bring to a boil and stir until thickened - about 30 seconds. Remove from the heat and allow to cool.
Put the yoghurt in a small bowl and stir gently to remove the lumps.
Add the cooled sauce and stir until completely incorporated. Stir in the dill.
To serve, invert the bowl over a serving plate. Hold the bowl firmly to the plate and give it a sharp shake. Cut the pie into 4 wedges and serve with the sauce spooned on top.
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