I’ve previously mentioned the slightly epic amount of salmon that ended up in my freezer after working in one of the University’s research labs this summer. I defrosted the last of the tails for Burns Night and made salmon quiche, but I still had some cooked salmon meat left over that didn’t go into the quiche, and I also had mashed potato left over from the haggis, so I decided to attempt making a salmon pie (I should add that I actually made this pie about 10 days ago, but have only just got around to posting about it). However, I’m not particularly well-versed in making pies, so thanks to one of my friends who gave me basic instructions.
It turned out to be rather yummy and ridiculously easy – bonus! Perhaps the best thing though is that not only did it create fridge space by using up lots of leftovers, but it is one of those one-dish main courses, which I love – no need to worry about making sure everything finishes cooking at the same time (not one of my strong points).
Salmon & spinach pie
Recipe vaguely based on instructions from a friend
Instead of the spinach, you can substitute almost any kind of cooked vegetables that need to be used up – for example, broccoli goes really well with salmon. I decided to use herbes de Provence just because that’s what the salmon had been marinated in before being cooked, but you can definitely alter the pie’s flavour by playing with different herb combinations.
300g cooked salmon, flaked (and de-boned if necessary)
2 garlic cloves
3 tsp herbes de Provence
5 tbsp crème fraîche
Enough mashed potatoes to cover the top (this depends on the size of the dish you are using, but the potatoes can be spread as thickly or thinly as you want)
1. Pre-heat the oven to around 160°C.
2. Dice the onion, and finely chop the garlic cloves. Sauté them in a wok or large pan until they start to turn golden, then add the (rinsed) spinach leaves and continue to sauté them until the spinach is very wilted.
3. In a large bowl, mix the salmon, crème fraîche, herbs, some pepper and a pinch of salt. Add the slightly cooled onion and spinach and mix well. Add a little more crème fraîche if necessary. Pour this mixture into an oven-proof dish and pack it down. Spread the mashed potatoes evenly over the top of the salmon and spinach filling, making sure it’s all covered.
4. Bake for about 30mins until heated through and the mashed potatoes have turned slightly golden. Serve piping hot with a simple salad on the side.