Smoked Salmon Pie Food

IMPOSSIBLE SALMON PIE

Steps:

• Place eggs, butter, flour and baking powder in processor and process until smooth.
• Transfer to bowl.
• Stir through milk, salmon, onion, cheese, parsley and seasonings.
• Pour mixture into a greased pie plate.
• Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.

SALMON & SMOKED MACKEREL PIE

Steps:

• Preheat your oven to 220ºC (Fan 200ºC).
• Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
• Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
• Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
• Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
• Season with salt and pepper.
• Even cover with the mackerel and salmon.
• Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
• Add 1tbsp of oil to the drained potatoes and roughly mash them.
• Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
• Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
• Leave to stand for about 4 mins and then serve.

SMOKED SALMON, DILL AND POTATO PIE

Steps:

• Peel the potatoes and slice thinly, cutting lengthways.
• The quickest way to do this is with a mandoline- a blade set in a wood or steel frame- or with the slicer attachment of your food processor.
• Rinse the potatoes and shake dry.
• Place the crème fraîche or cream in a heavy-bottomed saucepan, big enough for both the potatoes and the cream.
• Gently melt the cream.
• Stir in the spring onions and season with half a teaspoon of salt and a generous grating of pepper.
• Add the potatoes and stir them around thoroughly so all the slices are coated with cream.
• Cover the pan and cook, stirring occasionally and checking that the bottom slices aren't sticking and burning, for 15 minutes.
• Remove the lid.
• The potatoes will now be almost cooked and there will be far more sauce.
• Give everything a good stir and remove from the heat.
• Preheat the oven to 360F or 180 degrees C.
• Smear a 1.
• 5 to two-litre capacity gratin dish with the butter.
• Whisk the egg yolks with the milk.
• Chop the dill.
• Add one third of the potato mixture to the buttered dish and smooth it out.
• Scatter half the dill over the potatoes, season again with salt and pepper and then cover with half the smoked salmon.
• Dribble over half the egg mixture.
• Make another layer exactly the same and then finish the pie with potato, arranging the top so the surface is smooth.
• Place the dish in the oven and cook for 25 minutes until the top is patched with brown and the pie is cooked through, the potato and salmon held in a creamy, dill custard.