If you’re looking for a Friday fish dish, look no further than this simple yet scrumptious salmon and white fish pie.
Serves: 6-8 | Prep: 30 mins | Cook: 45 mins
- 750g baby new potatoes, quartered
- 6 eggs
- 250g tub light sour cream
- 3/4 cup milk
- 1 Tbsp Dijon mustard
- 400g skinless salmon fillet, cut into 3cm pieces
- 400g skinless white fish fillet (such as ling, snapper or basa), cut into 3cm pieces
- 1 cup frozen peas, thawed
- 2 green onions, finely sliced
- 1 Tbsp chopped dill, plus extra to garnish
- 6 sheets filo pastry
- 60g butter, melted
- Mixed greens, to serve
- Lemon wedges, to serve
- Preheat oven to 200°C (180°C fan forced). Place a 10-cup capacity shallow baking dish (about 35cm x 28cm) on an oven tray to catch any spills.
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil. Add the eggs whole and simmer for 6 minutes. Use a slotted spoon to transfer eggs to a bowl of iced water. Continue cooking potatoes for 3-4 minutes, until tender. Drain well and roughly mash. Meanwhile, peel eggs and cut into quarters.
- In a large bowl, whisk sour cream, milk and mustard together. Add potato, salmon, fish, peas, green onion and dill. Season and mix well. Spoon into dish. Tuck in egg quarters.
- For the topping, brush pastry sheets with butter then cut into 4 strips lengthways. Scrunch each strip into a loose ball and arrange on top of pie.
- Bake pie for 25-30 minutes, until topping turns golden brown and filling bubbles up around the edges. Scatter with extra dill. Serve with mixed greens and lemon wedges.
Recipe and image courtesy of Australian Eggs | australianeggs.com.au