Salmon fillet, potato and pumpkin flower pie. Reviews for: Photos of Salmon and Potato Pie. Brush salmon fillets with a thin coating of oil, then press pecan mixture all over fillets. When the potatoes are tender, spoon them into a bowl and cover, then set aside while you finish the dish.
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat A simple seared salmon fillet can jazz up a lettuce or grain salad, be added to herbed scrambled eggs, or be served. For the crust I made the pumpkin puree exactly the way I make mashed potatoes with the exception that I added halloumi and mixed in the pumpkin puree. You can cook Salmon fillet, potato and pumpkin flower pie using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Salmon fillet, potato and pumpkin flower pie
- You need of Roll of pastry.
- It's 1 of large potato.
- Prepare 1 of salmon fillet a few pumpkin flowers.
- It's 2 of beaten eggs.
- Prepare to taste of Salt.
- Prepare of Salad and dressing of your choice to serve.
Peel potatoes and cut into wedges. Put them in a saucepan and cover with water. Brush each salmon fillet with a little oil, and season well with salt and freshly ground black pepper. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie.
Salmon fillet, potato and pumpkin flower pie instructions
- Peel, chop in small chunks and boil potatoes in salted water until just cooked. Drain and set a side. Preheat oven to 180. Wash and chop salmon. Peel the petals off of 3 or so flowers. Wash and dry well.
- Roll out the pastry into a small round baking tray and prick with a fork. Add salmon to potatoes. Now add it all into the pie. Add flowers on top and pour over the beaten eggs - save a tiny bit for glazing.
- Fold down the edges, glaze with egg and bake for about 25 mins 😍.
She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. A healthy meal for the whole family. Top tip for making Pan fried salmon fillet. Serve (with all the gorgeous buttery juices from the pan) with new potatoes or plain boiled rice and a fresh. Top each bed of potatoes with one quarter of the shallots followed by half the spinach.
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