Creamy salmon and haddock piesby Glynn Boxer |
| Preperation time: 50 mins Cooking time: 40 mins Serves: 8 |
| Recipe Ingredients |
| 500g puff pastry; 200g skinless, boneless salmon fillet; 150g skinless haddock cutlets; 25g butter; 1 small onion, finely chopped; 2 tbsp freshly chopped dill; 1 tbsp freshly grated horseradish; 1 large egg; 115ml single cream. |
| Recipe Method |
| Roll the pastry into a large thin square and cut
out 8 x 11cm rounds. Place these on a lightly greased baking sheet.
Using a sharp knife score a circle, 5mm from the edge to make a rim
(but don't cut right through). Chill for 30 minutes. Pat the fish dry and season. Melt the butter in a frying pan and fry the onion for about 5 minutes until soft. Add the fish and fry for 6 minutes and then break the fish into small pieces. Spoon little dollops of the fish mixture into the pastry rounds keeping inside the rims. Bake for 20 minutes in the oven at gas6/200c/400F until pastry has risen and is golden. Meanwhile, put the dill, horseradish, egg, cream and any juices from the pan into a bowl. Season and beat together. Carefully spoon this into the pastry cases and return to the oven for a further 10 minutes or until lightly set. Can be served hot or cold. |
| More recipes: |
| Thai chicken
with basil Speedy scotch broth Salmon fishcakes with roasted peppers Spiced chinese salmon Creamy smoked haddock and prawn soup |
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