Something Special

[dellwak]

Salmon and Wild Mushroom Pie
serves 4 to 6

This may seem complicated, but its not really - and it tastes heavenly.

First make a pastry. You will need:

225g/8 oz plain flour
2.5ml/1/2 tsp salt
165g/5 1/2 oz softened butter
2 egg yolks
very cold water

Sift the flour and salt into a large bowl.
Make a well in the centre and put in the butter and egg yolks
Work the yolks and butter together with your fingers, gradually drawing the flour in and adding just enough water to give a soft but not sticky pastry.
Wrap in clingfilm and refridgerate for 30 min.

For the pie:

30g/12 oz butter
140g/5 oz wild mushrooms such as shitake, chopped
110g/4oz cooked Basmati rice
salt & black pepper
450g/1 lb salmon fillet, skinned
2 tbsp chopped dill or 1 tbsp dried dill
1 egg white

Preheat the oven to 190°C/375°F/Gas mark 5

Roll out two thirds of the pastry to line a 20cm/8 inch spring form or 1 l / 1 3/4 pint pie mould.
Roll out the rest of the pastry to use as a lid. Chill

Melt the butter in a pan and lightly sauté the mushrooms.
Mix with the rice and season well with salt & pepper.

Cut the salmon into finger sized strips

Mix the dill with the egg white and season with salt & pepper.
Add the salmon fingers and toss until well coated.

Place half the mushroom/rice mixture in the bottom of the pastry lined mould and lay the salmon strips on top. Spread the rest of the mushroom/rice mixture on top of the salmon.

Brush egg around the edge of the pastry and lay the lid on top.
Crimp the edges together.
Let the kids use the pastry trimmings to make some fish shapes to use as decorations.
Cut a small cross in the top to let the steam out.

Chill well

Glaze with egg and bake in the top of the oven for 30-40 min until the pastry is golden brown.

Serve warm.

I always serve this together with leaks sautéd in butter. Yumm Yumm.

Enjoy