Salmon, Pea And Prawn Pie With A Crispy Potato And Pancetta Topping

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Place the salmon fillet in a medium saucepan, add the milk, bay leaf and peppercorns and season with sea salt and black pepper. Place the pan on a low heat, bring the milk to a simmer for 2 minutes, then switch off the heat and cover the pan, the fish will continue to cook.

Meanwhile, peel the potatoes, cut into bite size chunks, add enough water, just to cover the potatoes and put on the hob to boil. Lower the heat to simmer and cook the potatoes until tender. Drain the potatoes in a colander, return them to the pan and mash them, adding the butter, crème fraîche and season with sea salt and black pepper, set aside.

Remove the salmon, strain and reserve the cooking liquor, when the fish is cool enough to handle, flake the fish.

To make the white wine sauce, melt the butter in a saucepan, on a medium heat; don’t let the butter go brown. When the butter is just melted, add the flour over a medium heat and stir well with a wooden spoon to a smooth paste, then add the cooking liquor from the fish, this time use a small whisk to incorporate the liquid then add the wine, a little at a time and whisk well again. Turn down the heat and add the cream, whisk well again and cook the sauce on the lowest setting for 3 minutes. Remove from the heat; add the cooked salmon, prawns, smoked salmon, grated lemon rind, peas, shallots and chives to the sauce, season with sea salt and black pepper. Place the fish mixture in a buttered ovenproof dish, spoon over the mashed potato, making sure you cover the surface of the dish. Cook in the oven for 25 minutes and then remove from the oven and lay the slices of pancetta on the top, place back in the oven and cook for a further 10 – 15 minutes, until the pancetta is crispy and golden brown.

Delicious with crusty bread!

Serves 4-6.