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By Gillian Veal
Published 2024
This looks fantastic as the centrepiece of a buffet, and everyone is always impressed by a big pie. The crème fraîche and ricotta keep the salmon juicy, and the tarragon and mushrooms give a wonderful flavour. All in all, it’s a perfect party dish.
In a large saucepan, melt half the butter and gently fry the onion and garlic until soft and translucent. Add the mushrooms and fry until everything is tender and any liquid has evaporated, then stir in the crème fraîche and