Wednesday, 28 February 2007

Rösti-Topped Salmon Pie With Broccoli, Green Garlic and Dill

This is my entry for JFI for March

Ingredients
For filling
salmon; cubed
brocholi spears; cut into bite sized portions
peas
green garlic; chopped (if not availabe use ordinary garlic)
small bunch of dill
creme fraiche
salt and pepper to taste

Rosti topping
4 large waxy potatoes; boiled and roughly grated,
2 tbspn of vegetable oil
parsley



Method
Filling
1. Place the peas, green garlic and dill in a large oven dish, mix
2. steam the fish and the brocholi for 10 minutes, mix with the peas mixture, add the salt and pepper
3. Add the creme fraiche and mix well
4. top with the rosti
5 Cook at 180 C for 30 minutes, or when the topping is nicely brown.

Rosti Topping
mix the grated potato with the oil and parsley, sprinkle on top of the pie and cook for 30 minutes at 180 C for 30 minutes or when the topping is nicely brown

Mashed potato or swede can be used instead of rosti potatoes
I have adapted this recipe from Waitrose website:
http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0702r03.asp

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