You may have noticed that we are eating more skillet dinners / casseroles lately. It’s a combination of winter comfort food and easy cooking.
Admittedly, once the components of this dish were done we could have had salmon with 2 sides: potatoes and cabbage, rather than taking the extra step of making the Fish Pie.
But making the pie, with the yogurt sauce, turned it into the hearty dish we both craved plus allowed us 15 minutes to tidy up the kitchen, stoke the fire, and relaxe a bit before it was ready to eat.
Pacing… More on that below.
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Salmon and Smoked Salmon Pie
We love the combination of fresh and smoked salmon in this creamy Fish Pie.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Fish
- 2 medium potatoes, 10oz (300gr), peeled, cut into chunks
- 1 tbs horseradish
- 1 tbs butter
- 2 – 3 tbs milk
- 8oz (250gr) fresh salmon
- 1 tsp lemon juice
- 1 bay leaf
- 1/2 tsp black peppercorns
- 4oz (120gr) smoked salmon either wet or dry smoked, very roughly chopped
- 8oz (250gr) Savoy cabbage, 1/2 medium head, outer leaves removed, chopped
- 1 medium onion, chopped
- 1 cup (8oz, 240gr) chicken broth
- 1/2 cup (4oz, 120gr) white wine
- 1 tsp dried tarragon
- 1 tsp dried chives
- 2 tsp maizena (cornstarch) dissolved in 1 tbs water
- 1/2 cup (4oz, 240gr) Greek or plain yogurt
- 1 tbs olive oil
- Cook potatoes in boiling, salted water until tender.
- Drain well.
- Add butter, horseradish and 2 tbs milk.
- Mash well with potato masher or fork. They should not be stiff but should hold their shape. Add a bit more milk if needed.
- 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.
- 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.
- Uncover, increase heat and add cornstarch, stirring until thickened.
- Remove from heat.
- Add yogurt and stir well to combine.
- To finish:
- 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.
For the cabbage: Remove dark green outer. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then roughly chop.
Sour cream can be substituted for the Greek yogurt.
- Serving Size: 1/2 recipe
- Calories: 715
- Sugar: 11 g
- Sodium: 1391.4 mg
- Fat: 29.2 g
- Saturated Fat: 8.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 56 g
- Fiber: 7.8 g
- Protein: 49 g
- Cholesterol: 94.2 mg
Keywords: Salmon, Smoked Salmon, Fish Pie
When we lived in Andorra we went on weekly walks in the mountains. We were informed early on that, unless ropes and crampons were needed, it was a walk, not a hike. The fact that we were on goat trails going straight up the sides of the mountain was immaterial.
On one of our first walks we were going to ‘the blue lake’. It was a long walk, several hours up the mountain, eventually crossing one of the higher peaks into France where we were to have lunch on the shores of a beautiful, pristine, very blue mountain lake.
The age or our group was from 20’s to 80’s, with most in the 40 – 60 range. Some of us liked to walk fast.
One of the older members, 80-something, plodded steadily up the trail, never stopping.
We fast walkers would pause to breathe and he would pass us.
We would resume our pace and pass him.
And so on, up the mountain.
Our pauses got longer as the trail went higher.
He was relaxing by the lake, having a beer (he always brought one), when we finally arrived.
He looked up and said: “You young people have to learn to pace yourselves.’