Fish Pie With Fresh and Smoked Salmon

Fish Pie With Fresh and Smoked Salmon

Fish Pie With Fresh and Smoked Salmon

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   20 Points
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Ingredients
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon butter
  • 1 cup chicken stock
  • 2 teaspoons cornstarch dissolved in 1 Tbs water
  • 1 teaspoon dried chives
  • 1 teaspoon dried tarragon
  • 1/2 cup Greek or plain yogurt
  • 1 tablespoon horseradish
  • 1 teaspoon lemon juice
  • 3 tablespoons milk
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 mediums potatoes
  • 4 ounces smoked salmon, either wet or dry smoked
  • 8 ounces fresh salmon
  • 8 ounces Savoy cabbage, sliced
  • 1/2 cup white wine
Instructions

Peel potatoes and cut into chunks

Cook in boiling, salted water until tender, app. 15 minutes

Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed

Put fresh salmon in a medium skillet, add water to almost cover, lemon juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15 minutes. It should be opaque and flake easily with a fork.

Remove salmon and cut into large chunks

Roughly chop the smoked salmon

Saut onion in oil until tender

Add cabbage and saut, stirring 2 - 3 minutes.

Add white wine, chicken stock, herbs, cover and simmer 10 minutes

Dissolve cornstarch in water and add to cabbage, stirring until thickened

Remove from heat and add yogurt and stir well to combine.

Add both salmons to cabbage and stir gently.Spoon into a baking dish

Top with potatoes

Bake, 400F (200C) for 15 minutes or until the top starts to brown.

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