Salmon Pie( Tourte De Saumon ) -

Salmon Pie
( Tourte De Saumon )

Ingredients

½-¾kg (about 1½lb) salmon (tailpiece) or sea trout
2 lemons
Salt
Butter
300g (11oz) puff pastry (homemade or frozen)
250g (9oz) mushrooms
Pepper
200-300ml (7-10fl oz) sour cream
Parsley
Chives
1 egg

Details

Preparation time: 25 minutes
Cooking time: 40 minutes
Serves: 4

Method

1. Clean fish and remove bones. Divide into equal-sized pieces and marinate for 1 hour in most of the lemon juice.

2. Thaw the frozen pastry and roll out to fit the top of an ovenproof dish.

3. Clean the mushrooms, slice and sauté in 15g (½oz) butter on strong heat. Add salt and 1 x 15ml tbsp (1tbsp) lemon juice, and boil until all liquid has evaporated. Stir in plenty of finely chopped parsley and chives.

4. Place well-drained fish and mush­rooms in an ovenproof dish. Whisk egg. Mix together sour cream, a dash of lemon juice, salt, pepper and half the whisked egg. Spoon over fish and cover with pastry. Roll out left-over pastry and place a strip round the edge of the dish. Make a hole in the top to allow steam to escape. Brush pastry with remain­ing whisked egg and bake as direc­ted. Serve hot.

VARIATION:- Use river trout, halibut or other firm, but not too coarse, fish instead of salmon. The fish can also be baked completely enclosed, ie with both a base and a top of pastry. Allow about ½kg (1lb 2oz) pastry and roll out the base and line the ovenproof dish before adding the other ingredients. Use a metal dish if possible, so that the base bakes well.

Marinating time: 1 hour
Oven temperature: 220°C, 425°F, Gas 7
Middle part of the oven
Unsuitable for the freezer

Related food category:

• Fish and Seafood