Name: Salmon and Sweetcorn Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 375g (12oz) skinless salmon fillet; 25g (1oz) coconut milk powder or 50g (2oz) creamed coconut; 1 beaten egg yolk plus a little milk, for glazing; 375g (12oz) ready-made puff pastry; 2–3 sticks of lemon grass; Salt; Finely grated zest of 1 lemon; 125g (4oz) frozen sweetcorn, thawed and blanched; 25g (1oz) butter; 5cm (2-inch) piece of root ginger, chopped finely; 2 tablespoons very hot water; 1 fresh red chilli

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

A few strips of Thai lime leaves make this very easy pie even more delicious.

Ingredients

375g (12oz) skinless salmon fillet
2–3 sticks of lemon grass

Method

Cut the salmon into 1cm (½-inch) cubes and put the pieces into a mixing bowl. Top and tail the lemon grass, removing any tough outer leaf, and slice the stems very finely across. Cut the chilli open length

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Salmon and Sweetcorn Pie

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of