This is a Fish Pie, in the British tradition…. topped with mashed potatoes.
For those who don’t know: Shepherd’s Pie is with lamb, Cottage Pie is with beef and Fish Pie is self-explanatory.
Mon mari claims he hates all fish….
But he likes salmon and he loves smoked salmon.
Let’s just call these ‘adjustable facts’.
Suffice it to say he’s not unhappy when we have salmon for dinner; he verges on contentment when he can grill the salmon; add in some smoked salmon and he’s actually happy on ‘Fish Hell Night’.
Don’t let him know I said that…..
Here we have smoked salmon and fresh salmon topped with horseradish mashed potatoes.
Really – what more could a guy ask for?
Total time: 50 minutes
- 2 medium potatoes, 10oz (300gr)
- 1 tbs horseradish
- 1 tbs butter
- 2 – 3 tbs milk
- 8oz (240gr) fresh salmon
- 1 tsp lemon juice
- 1 bay leaf
- 1/2 tsp black peppercorns
- 4oz (120gr) smoked salmon
- 8oz (240gr) Savoy cabbage, roughly chopped, about 1/3 head
- 1 onion, chopped
- 1 cup (8oz, 240ml) chicken stock
- 1/2 cup (4oz, 120ml) white wine
- 1 tsp dried tarragon
- 1 tsp dried chives
- 2 tsp maizena (cornstarch) dissolved in 1 tbs water
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 tbs olive oil
- Potatoes: Peel the potatoes and cut into chunks.
- Cook in boiling, salted water until tender.
- Drain well.
- Add butter, horseradish and 2 tbs milk. Mash well. They should not be stiff but should hold their shape. Add a bit more milk if needed.
- Salmon: 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 turn opaque and flake easily with a fork.
- Remove and cut into large chunks.
- Roughly chop the smoked salmon.
- Vegetables: Heat oil in a large skillet. Add onion and sauté 5 minutes, until it turns translucent.
- Add cabbage and sauté, stirring 2 – 3 minutes.
- Add white wine, chicken stock, herbs, cover and simmer 10 minutes.
- Dissolve cornstarch in water.
- Uncover cabbage, increase heat and add cornstarch, stirring until thickened.
- Remove from heat, add yogurt and stir well to combine.
- Assembly: Add both salmons to cabbage and stir gently.
- Spoon into a baking dish large enough to hold everything.
- Top with potatoes, covering as well as you can.
- Bake, 400F (200C) for 15 minutes or until the top starts to brown. Remove and serve.
I started planting my potager today.
Of course, first it had to be roto-tilled, then I had to repair and bunny-proof the fence (again), then I had to hoe.
When I finally got around to doing the planting the day was almost done. I managed to get half of the 300 or so onions planted as well as 41 of the 36 lettuce plants I bought.
Yeah, they weren’t so good with math at the market.
I’ll finish the spring planting tomorrow (spinach, chard, radishes, more lettuce for later and the rest of the onions) before the rains come back on Friday.
Rather than bore you further – here are some photos I took from the castle walls in one of our local villages.
The castle and the village are both sitting on top of a hill allowing beautiful views in all directions.
As well as making it easily defensible.
It’s available to rent for large parties, weddings, etc….
For more information visit Château de Duras