Summary

The recipe Fish Pie With Fresh and Smoked Salmon can be made in about 45 minutes. One serving contains 725 calories, 47g of protein, and 27g of fat. For $11.0 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Foodista has 3 fans. A mixture of bay leaf, olive oil, chives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and pescatarian diet. With a spoonacular score of 92%, this dish is awesome. Similar recipes include Potted fresh & smoked salmon, Fresh & smoked salmon rillettes, and Gratin of fresh & smoked salmon, beetroot, potatoes & dill.

Instructions

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.
13. Spoon into a baking dish
14. Top with potatoes
15. Bake, 400F (200C) for 15 minutes or until the top starts to brown.

Ingredients

• 1 bay leaf
• 2 black peppercorns
• 3 butter
• 4 chicken stock
• 5 cornstarch dissolved in 1 Tbs water
• 6 dried chives
• 7 dried tarragon
• 8 Greek or plain yogurt
• 9 horseradish
• 10 lemon juice
• 11 milk
• 12 olive oil
• 13 onion, chopped
• 14 s potatoes
• 15 smoked salmon, either wet or dry smoked
• 16 fresh salmon
• 17 Savoy cabbage, sliced
• 18 white wine

Directions

• 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.