Salmon and Saffron Pie

Name: Salmon and Saffron Pie
Yield: Serves 4–6
Ingredients: 2 eggs; 1 tsp caster sugar; 1 tsp ground cumin; 1½ lb / 680 g wild salmon fillet from the thick end, skinned; 3 oz / 85 g sultanas or seedless raisins (optional); beaten egg yolk and milk, to glaze; good pinch of saffron threads; ½ pt / 280 ml single cream; 2 oz / 60 g butter; 12 oz / 340 g shortcrust or rough puff pastry; 2 tbsp couscous; ½ tsp ground ginger; ½ tsp sea salt; ½ tsp freshly ground black pepper; ½ tsp ground cardamom; 1 tsp ground mixed spice; juice of ½ lemon; 1 large apple

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g wild salmon fillet from the thick end, skinned
1 tsp

Fish course
Pescatarian

Method

Remove as many bones as you can from the fish and cut it into 1½ in / 4 cm. cubes. Mix together the sugar, spices and seasoning, and use to coat the salmon. Roll out the pastry, and use half of it to line