Salmon Pie

Name: Salmon Pie
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: Trimmings and bones from the salmon; 12 black peppercorns; 1 teaspoon salt; 4 sprigs parsley and 2 sprigs tarragon, tied together; 2 or 3 shallots or 1 small onion, cut in quarters; 2 carrots, scraped and cut in half lengthways; Salt and pepper; 1 teaspoon ground mace; 1 teaspoon finely chopped tarragon; 1½ lb (¾ kg) new potatoes, scraped and boiled until just tender, then cut in thin slices; 1 egg yolk, beaten; 2½ lb (1¼ kg) salmon, cut in slices, each slice ½ inch (1cm) thick (ask for hones and trimmings); ¾ lb (360 g) short pastry; ⅝ cup (1.5 dl) dry white wine; 1 tablespoon finely chopped parsley; ¼ lb (120 g) prawns, shelled; ¾ stick (90 g) butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

So many salmon were taken from the Severn in some seasons that local fishermen’s families and guests who came for the fishing tired of eating it simply cooked and required more interesting ways of serving this great fish.

Ingredients

2½ lb (1¼ kg) salmon, cut in slices, each slice ½ inch (1cm) thick (ask for hones and trimmings)
¾

Europe
United Kingdom
Engalnd
Fish course
Pescatarian
Pie

Method

First make the court bouillon. Put all the ingredients into a saucepan and add 5 cups (1.2 litres) of water. Bring to the boil and skim. Boil, covered, for 40 minutes. Strain and allow to cool.

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