Salmon and Shrimp Pie

• Salmon and Shrimp Pie

A different combination of fish and mashed potatoes for a change in regular fare. Feel free to use your favourite mashed potato recipe!

12 oz (340 g) wild salmon fillet
1 bay leaf
2 1/4 cups (560 mL) fish or low-sodium vegetable stock
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) potato flour
1/2 tsp (2 mL) lemon juice
1/4 tsp (1 mL) ground black pepper
1/4 tsp (1 mL) grated nutmeg
1 tsp (5 mL) chopped fresh dill
2 lbs (1 kg) potatoes, peeled and cut into large chunks
1/2 cup (125 mL) whole milk
6 oz (170 g) shrimp, cooked, shelled, and deveined

Preheat oven to 400 F (200 C).

Place salmon in large saucepan. Add bay leaf and stock and bring to boil over medium heat. Turn heat down, cover, and leave to simmer for 6 to 8 minutes or until fish is cooked throughout. Remove salmon from pan and leave to cool. Reserve cooking liquid. When salmon has cooled, remove and discard skin and break salmon into chunks. Set aside.

Heat oil in large saucepan over medium-low heat. Add flour and whisk until smooth. Cook, whisking constantly, for 2 minutes. Add 2 cups (500 mL) reserved cooking liquid and whisk until smooth. Increase heat to medium and bring mixture to simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Add lemon juice, pepper, nutmeg, dill, and stir well. Set aside.

Put potatoes in large saucepan and cover with cold water. Place over high heat, bring to boil, turn heat down, partially cover, and simmer for 15 to 20 minutes until potatoes are tender. Drain; stir in milk and remaining 1/4 cup (60 mL) reserved cooking liquid. Mash until smooth.

Add salmon and shrimp to sauce and pour into 8 x 8 in (20 x 20 cm) square baking dish. Spoon mashed potatoes on top, spreading evenly, using spoon to create scallops, so it resembles fish scales. Bake 35 to 40 minutes, until top is golden.

Serves 4.

Each serving contains: 510 calories; 32 g protein; 18 g total fat (5 g sat. fat, 0 g trans fat); 54 g carbohydrates (5 g sugars, 5 g fibre); 210 mg sodium

source: "Pot Pies", alive #361, November 2012