POTATO-TOPPED SALMON PIE
RECIPE TYPE
Seafood
SERVES
6
Prep: 20 min
Cook: 15 min
Bake: 15 min
Ingredients
500g Longo's Yellow Flesh Potatoes, peeled and cubed
4 cloves garlic
1/3 cup 10% half and half cream
1/4 cup Longo's Essentials Country Churned Salted Butter
1/4 tsp each salt and pepper
Salmon Filling:
420g atlantic salmon fillet, skin removed, chopped
2 tsp Longo's Seafood Rub or Old Bay Seasoning
2 tbsp Longo's Country Churned Salted Butter
1 leek, white and light green part only, thinly sliced
1 large clove garlic, minced
3 tbsp Longo's Essentials All Purpose Flour
1 1/2 cups Longo's Organic 3.8% M.F. Whole Milk
3/4 cup frozen Longo's Essentials Peas
Topping:
3 tbsp each Longo's Panko Bread
Crumbs and Longo's Grated Parmesan Cheese
1 tbsp Longo's Essentials Country Churned Salted Butter, melted
Directions
Boil potatoes and garlic in pot of boiling salted water for about 15 minutes or until tender. Drain well and return to pot with cream, butter, salt and pepper. Mash together until smooth; set aside.
Salmon Filling: Meanwhile, combine salmon and seafood rub in bowl until well coated; set aside. Melt butter over medium heat in large skillet; sauté leek and garlic for about 3 minutes or until starting to brown. Stir in flour and cook for 1 minute. Whisk in milk until combined. Cook, stirring constantly, for about 2 minutes or until starting to bubble. Stir in salmon and peas; cook, stirring, for 4 minutes. Remove from heat and scrape into a 9-inch overproof pie plate.
Spoon potato mixture overtop and gently spread evenly.
Topping: Combine Panko, Parmesan and butter in bowl until well combined. Sprinkle overtop of potato. Place in preheated 425°F oven for about 15 minutes or until potatoes are golden and filling is bubbly around the edges. Let cool slightly before serving.
NUTRITIONAL INFORMATION
Protein 21g | Fibre 3g |
Fat 27g | Sugar 5g |
Carbs 28g | Sodium 430mg |
