Salmon Scalloped Potato Pie
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 35 minutes
Serves: 6
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2.5 cups/625mls/21ozs. milk
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1kg/2.2lbs salmon, skin off, patted dry and cubed
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600g/20ozs. potatoes
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2 leeks or 1 large white onion, peeled and diced
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2 tablespoons oil
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2 cloves garlic, peeled and diced
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25g/0.9oz butter
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25g/0.9oz plain all purpose flour
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3 tablespoons French onion soup powder or a fat pinch of salt*
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3 cups baby spinach leaves
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2 tablespoons oil
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95g/3.5ozs. smoked cheddar
You don't have to use French onion soup powder and I don't mean to suggest that it's healthy because it probably isn't but I just had some leftover from another recipe. Salt will do too
Step 1 - Spray a 22x33cms/9x13inch baking dish with oil and preheat oven to 170C/340F. First bring the milk to a simmer in a medium sized saucepan. Turn off the heat and then place the salmon in the hot milk and gently turn it in the milk and allow it to turn opaque and cook in the hot milk. Strain the fish and reserve the milk.
Step 2 - Slice the potato into thin slices (I used the largest setting on the mandolin) and place in a saucepan with plenty of salted water and cook for 5 minutes or until tender. While it is cooking do the next step. Drain well and cool when done cooking.
Step 3 - Add oil to a saucepan and heat on medium heat and fry the leeks or onions until soft-around 6-8 minutes. Add garlic and cook for 1 minute. Remove from the saucepan. Add the butter into the saucepan and melt and then add in the flour and cook this mixture for a minute. Switch to a whisk and add the reserved milk 1/2 cup or so at a time whisking between each addition and allowing it to become a smooth mixture. Add the onion mixture back in and spinach and season with French onion powder or salt and pepper. Add in the salmon and stir to coat with the sauce.
Step 4 - Scoop this mixture into the baking dish. Place the semi-cooked potatoes in a scallop pattern on top of the fish and drizzle with oil and add some more salt on top of the potatoes. Cover with foil and bake for 30 minutes. Grate cheddar cheese over the top and then place under the grill for 5 minutes to brown the cheese.