Eight Bells

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Tuesday, May 23, 2006

Salmon Pie

We made another trip to the local farmers market in the weekend with the intention of getting just a few vegetables. The temptation of the smoked salmon stall was too great and we came away with the most beautiful piece of Manuka hot smoked salmon. This pie will serve 4-6.

Salmon Pie with Balsamic Roasted Tomatoes

300g/10OZ salmon flaked
1/2 a medium onion and cooked in 1 teaspoon of oil
1 capsicum (bell pepper) chargrilled, peeled and diced
375g/1 packet/13OZ spinach chopped
2 courgettes (zucchini) finely sliced
250g/9OZ light ricotta
250g/9OZ light creme fraiche
3 eggs
Reduced fat pastry
Salt & pepper
Juice of 1 lemon
1 teaspoon dried dill tips
1 teaspoon dried parsley

Heat oven to 200C/390F
Flake salmon and remove bones using a tweezer, set aside
Cook onion, cool and set aside
Slice courgettes and chop spinach, set aside
Prepare the capsicum. Chargrill skin side up till totally black and sweat in a sealed plastic bag for around 15-20 mins. Remove from the bag peel and dice.
Put ricotta, creme fraiche, eggs, salt & pepper and herbs into a large bowl and mix thoroughly. Add lemon juice and mix again.
Stir in onion, capsicum, spinach and courgette.
Add flaked salmon and stir through carefully so as not to break up the salmon too much.
Grease and line a pie dish with pastry. 'Pour' in filling and cook for approx 1 hour and 20 mins at 200C/390F. Watch to ensure pastry doesn't burn.
The tomatoes can go in the oven at the same time as the salmon. Cut tomatoes in half and place cut side up and closely packed in a ceramic oven dish. Sprinkle oil, balsamic vinegar and ground black pepper on the cut surface and roast. Another great winter meal.


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