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Recipe: British Clay Bowl Salmon Pie
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British Clay Bowl Salmon Pie
Yield: 4 Servings
1 Wheat germ crust; (see
-recipe index)
1 213 gram can water-packed
-salmon or 213g fresh
; salmon
2 ts Capers
1 ts Fresh chopped dill
1/4 ts Ground black pepper
1 c Cooked white rice
1/2 c Frozen sweetcorn
---SAUCE---
1 c Frozen sweetcorn
1 c De-alcoholised white wine
1 ts Cornflour mixed with 2tsp
-de-alcoholised
; white wine
1/2 c Strained yoghurt
1 ts Fresh chopped dill
Prepare the wheat germ crust to the final rolling-our
step. Lightly grease a 14cm wide, 472ml ovenproof clay
bowl with margarine. Drop the pastry over the bowl,
pressing it lightly to line the bottom and sides.
There will be 3 folds. Just pinch the folded dough
together until it thins and comes off easily.
Carefully press the remaining dough together to
obscure the pinch marks. Cut the excess dough away
from the bowl rim.
Use the excess dough to make the pie top. Press all
the pieces on top of each other then roll out to about
0.5cm thick.
Preheat the oven to 180C/350F. In a small bowl, mix
the salmon, capers, half the dill and half the pepper.
In another bowl, mix the rice, corn, remaining dill
and remaining pepper.
Spoon half of the rice mixture into the crust-lined
bowl and press down firmly. Follow with half the
salmon, the remaining rice and finally the remaining
salmon.
Moisten the pastry on the rim of the bowl with water.
Cover with the pie top, press the edges lightly
together, cut off the excess and crimp the edges
tight. Cut a few steam vents and bake the pie for 50
minutes. This crust doesn't turn golden brown, but it
will shrink back and be wonderfully crisp.
To make the sauce, mix the corn and wine in a large
saucepan, bring to a boil and remove from the heat.
Strain, reserving the liquid and solids separately.
Put all the corn in a processor or blender and add
enough liquid to puree until smooth. Strain back into
the saucepan, pushing gently on the solids to extract
all the juices and add the reserved liquid. Add the
cornflour slurry, return to the heat, bring to a boil
and stir until thickened - about 30 seconds. Remove
from the heat and allow to cool.
Put the yoghurt in a small bowl and stir gently to
remove the lumps. Add the cooled sauce and stir until
completely incorporated. Stir in the dill.
To serve, invert the bowl over a serving plate. Hold
the bowl firmly to the plate and give it a sharp
shake. Cut the pie into 4 wedges and serve with the
sauce spooned on top.
Yield: 4 Servings
1 Wheat germ crust; (see
-recipe index)
1 213 gram can water-packed
-salmon or 213g fresh
; salmon
2 ts Capers
1 ts Fresh chopped dill
1/4 ts Ground black pepper
1 c Cooked white rice
1/2 c Frozen sweetcorn
---SAUCE---
1 c Frozen sweetcorn
1 c De-alcoholised white wine
1 ts Cornflour mixed with 2tsp
-de-alcoholised
; white wine
1/2 c Strained yoghurt
1 ts Fresh chopped dill
Prepare the wheat germ crust to the final rolling-our
step. Lightly grease a 14cm wide, 472ml ovenproof clay
bowl with margarine. Drop the pastry over the bowl,
pressing it lightly to line the bottom and sides.
There will be 3 folds. Just pinch the folded dough
together until it thins and comes off easily.
Carefully press the remaining dough together to
obscure the pinch marks. Cut the excess dough away
from the bowl rim.
Use the excess dough to make the pie top. Press all
the pieces on top of each other then roll out to about
0.5cm thick.
Preheat the oven to 180C/350F. In a small bowl, mix
the salmon, capers, half the dill and half the pepper.
In another bowl, mix the rice, corn, remaining dill
and remaining pepper.
Spoon half of the rice mixture into the crust-lined
bowl and press down firmly. Follow with half the
salmon, the remaining rice and finally the remaining
salmon.
Moisten the pastry on the rim of the bowl with water.
Cover with the pie top, press the edges lightly
together, cut off the excess and crimp the edges
tight. Cut a few steam vents and bake the pie for 50
minutes. This crust doesn't turn golden brown, but it
will shrink back and be wonderfully crisp.
To make the sauce, mix the corn and wine in a large
saucepan, bring to a boil and remove from the heat.
Strain, reserving the liquid and solids separately.
Put all the corn in a processor or blender and add
enough liquid to puree until smooth. Strain back into
the saucepan, pushing gently on the solids to extract
all the juices and add the reserved liquid. Add the
cornflour slurry, return to the heat, bring to a boil
and stir until thickened - about 30 seconds. Remove
from the heat and allow to cool.
Put the yoghurt in a small bowl and stir gently to
remove the lumps. Add the cooled sauce and stir until
completely incorporated. Stir in the dill.
To serve, invert the bowl over a serving plate. Hold
the bowl firmly to the plate and give it a sharp
shake. Cut the pie into 4 wedges and serve with the
sauce spooned on top.
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