Prepare as a homely pie in one large dish or spoon the filling into individual shells or small ovenproof dishes and cover with potato topping for an elegant first course.
Potato Topping
1 kg potatoes
250 ml water
200 ml milk
5 ml salt
pinch white pepper
50 g butter
2.5 ml baking powder
1 egg, beaten with a little milk
15 ml spring onion, finely sliced
additional butter to dot the potato
Salmon Filling
50 g butter
75 ml cake flour
500 ml milk
drops Tabasco (optional)
drops lemon juice
2.5 ml salt
pinch white pepper
1 x 410 g tin whole, peeled tomato
250 g mushrooms, sliced and sauteed in a little butter
15 ml spring onion, finely sliced
2 x 220 g tins pink salmon4 hardboiled eggs, shelled
sprigs of parsley to garnish
- Peel and dice the potatoes, place in a saucepan and with the water and bring to the boil.
- Reduce heat, cover and simmer gently until the potatoes are completely tender and dry.
- Mash very well with a potato masher and beat in the milk, salt and pepper, butter, baking powder egg and spring onion and mash well to form a smooth, fluffy mixture.
- Remove from the heat, dot with butter and set aside.
- Melt the butter and cake flour over moderate heat, remove from the heat and stir in the milk.
- Bring to the boil, stirring continuously, until a smooth sauce is obtained.
- Add the Tabasco sauce, lemon juice, salt, pepper and liquid from the tomatoes and mix well.
- Cut up the tomatoes finely and add to the sauce with the mushroom and spring onion.
- Drain the salmon, remove the skin and bones, break up the salmon with a fork and stir into the sauce without breaking up the salmon to finely.
- Spoon the filling into one large ovenproof dish of a suitable size or divide among 8 to 10 shells or small ovenproof dishes .
- Slice the eggs and arrange evenly over the filling.
- Mash the potato topping once more, place spoonfuls onto the filling and spread to cover the filling completely. Or, spoon the potato mixture into a large heat-resistant piping bag fitted with a rosette nozzle and pipe the topping decoratively over the filling.
- Bake the large pie for about 25 minutes and the small shells or dishes for about 15 minutes at 170 °C for about 20 minutes or until bubbly and lightly browned.
- Garnish with parsley just before serving.
8 to 10 servings.
Variations
- replace the salmon with cooked white fish, e.g. hake or mixed seafood
Recipe by Carolié de Koster from the Art of Cooking recipe book p. 161.