Recipe of the month: Salmon

By Amelia Johansson 01 March 2013

Fish Pie

LUXURY FISH PIE (Serves 4 – 6)

115g butter

40g plain flour

100ml white wine

300ml fish or vegetable stock

100g spinach

150ml double cream

2 tbsp freshly chopped dill

700g white fish, such as pollack, cut into cubes

300g raw prawns

100g smoked salmon, roughly torn into pieces

270g pack filo pastry


1- Preheat the oven to 190°C/375°F/Gas 5.

2- Melt 40g of butter in a pan and stir in the flour. Cook for 1–2 minutes until the mixture forms a paste.

3- Slowly pour in the wine and stock, stirring all the time to make a smooth sauce. Bring to the boil and bubble for 3–4 minutes to cook off the alcohol. Continue to stir to ensure the sauce is smooth.

4- Stir in the spinach and double cream and season well with salt and black pepper. Remove from the heat and stir in the dill.

5- Place the white fish, prawns and smoked salmon into a large ovenproof dish, then pour the sauce over the top.

6- Roughly scrunch up enough filo pastry to cover and place on top of the fish mixture (you may not need all the pastry). In a saucepan, melt the remaining 75g of butter, then drizzle it over the top of the pie. Bake in the oven for 30–40 minutes until the pastry is golden and the fish is cooked through.

Serve with: Verger Clos de Noelles Muscadet 07, Loire, £19.95.


 Salmon Rillettes


100g hot-smoked salmon

75g smoked salmon

2 tbsp hot horseradish sauce

2 tbsp finely chopped chives

Squeeze of lemon juice

50g butter

4 thin slices of white baguette

4 thin slices of brown baguette

1 tbsp olive oil

1 garlic clove, halved

4 tsp salmon caviar


1- Flake the hot-smoked salmon into a bowl. Finely shred the smoked salmon by hand and add to the bowl along with the horseradish, chives and lemon juice. Season well with salt and black pepper.

2- Use a fork to gently mix the ingredients into a rough pâté. Spoon equally into four espresso cups and press down slightly to level the top.

3- Melt the butter in a pan over a low heat and skim off the frothy foam, leaving the clear liquid underneath. Spoon this melted butter over the salmon mixture. Chill to set.

4- To prepare the toasts, brush the slices of baguette with olive oil then rub with the halved garlic clove. Grill until golden on each side.

5- Remove the pots from the fridge around half an hour before you want to serve them. Put a spoonful of salmon caviar on top of each rillette, and serve with the toasts.

Serve with: Leflaive Monthelie Premiere Cru Sur la Velle, 10, Burgundy, £54.95.



20g butter

4 spring onions, chopped

6 medium eggs, separated

100g frozen peas, thawed

1 tbsp freshly chopped flat-leaf parsley

75g smoked salmon, roughly torn into pieces

50g soft goat’s cheese

Mauviel frying pan, £69.95 Alexandre Turpault napkin, £24.95.


1- Preheat the grill.

2- Melt the butter in a large frying pan over a medium heat and fry the spring onions for 2–3 minutes until softened and golden.

3- Put the egg yolks in a bowl and beat together with salt and pepper. In a separate bowl, whisk the egg whites with an electric hand whisk until soft peaks form. Fold the egg whites into the yolks, then quickly fold in the peas and parsley.

4- Spoon the mixture into the frying pan, spreading it out to make an even round. Scatter the smoked salmon and goat’s cheese on top. Season again. Cook for 1–2 minutes until golden underneath, shaking the pan every now and then to ensure it doesn’t stick.

5- Place the pan under the grill and cook the omelette for 3–5 minutes until golden and set. There may still be a little wobble in the middle.

6- Cut the omelette into halves or quarters, then slide each piece onto a plate and serve with salad and bread.

Serve with: Étienne Sauzet Puligny-Montrachet 09, Burgundy, £47.95




100g white crab meat

2.5cm piece fresh root ginger, finely chopped

1 red chilli, chopped

½ lemon grass stalk, finely chopped

1 tbsp coriander stalks, chopped

1 medium egg, separated

75–100g dried breadcrumbs

200ml vegetable oil

16 leaves of Little Gem lettuce

Small handful of coriander leaves

1 tbsp fish sauce

1 lime, cut into small wedges


1- In a bowl, mix together the smoked salmon, crab meat, chopped ginger, most of the chilli (reserving a little for the garnish), lemon grass and coriander stalks, and season well. Beat the egg yolk and fold in.

2- In a separate bowl, whisk the egg white until soft peaks form, then fold into the mixture.

3- Spread the breadcrumbs out on a plate.

4- Take a teaspoon in each hand and scoop up a spoonful of the fish mixture with one of them. Place the other spoon on top to shape it into an oval (or “quenelle”). Repeat until all the mixture is used, to make around 16. Roll the quenelles in the breadcrumbs to cover them.

5- Heat the oil in a pan and fry the fishcakes until golden all over.

6- Arrange the lettuce leaves on a serving plate. Spoon a fishcake onto each leaf then garnish with the remaining chilli, coriander leaves, fish sauce and lime wedges.

Serve with: Schlumberger Gewürztraminer Kitterlé Grand Cru 03, Alsace, £39.95.

Shop White Wine >>