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| Wild Salmon & Leek Pie with Rosti Topping |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Healthy eating needn’t be expensive. Canned wild salmon is great for
recipes like pies, fishcakes and flans.
Makes 4 servings
2 cans
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(213 g/7.5 oz) Gold Seal® red or pink Wild Alaska salmon |
| 900 g |
potatoes, peeled and halved |
| 75 g |
butter |
| 1 |
large leek, sliced |
| 4 |
spring onions, finely sliced |
| 50 g |
plain flour |
| 150 ml |
dry white wine |
450 ml
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milk |
| 50 g |
frozen peas |
| 1 |
large egg, beaten |
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salt and freshly ground black pepper |
- Drain the salmon, reserving the liquid. Remove skin and bones, if desired
and break into large chunks. Set aside.
- Par-boil the potatoes for 10 minutes, then drain and leave to cool. Preheat
the oven to 200°C / 400°F.
- Melt 50 g (2 oz) of the butter in a large saucepan and add the leek and spring
onions. Cook gently for 2 - 3 minutes until softened. Stir in the flour and
cook over a low heat for a few moments, then stir in the wine and reserved
salmon liquid. Add the milk and bring up to the boil, stirring constantly to
make a smooth sauce. Stir in the frozen peas. Season.
- Divide the sauce mixture between four individual gratin or baking dishes
dishes (or use one large dish). Arrange the salmon chunks over the top.
- Coarsely grate the par-boiled potatoes into a large bowl and stir in the
beaten egg. Season. Divide evenly between the dishes to cover the salmon and
sauce. Place knobs of the remaining butter over the top and season with a little
extra black pepper. Bake in the oven for 20 - 25 minutes until piping hot and
golden brown.
| Nutritional Values |
Per serving:
Calories 630
Fat 24.8 g
Carbs 62 g
Protein 35 g
Fibre 6.3 g
Sat fat 12.4 g
Cholesterol 126 mg
Sodium 564 mg
Sugar 2.7 g
Calcium 454 mg
Source: www.calorieking.com
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