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Duchy salmon and spinach plate pie
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500g Duchy Originals From Waitrose Organic Scottish Salmon Fillet
550ml Duchy Originals From Waitrose Organic Semi-skimmed Milk
2 bay leaves
50g Duchy Originals From Waitrose Organic English Butter with Anglesey Sea Salt
50g Duchy Originals From Waitrose Organic Plain White Flour
½ tsp freshly grated Cooks’ Ingredients Organic Whole Nutmeg
½ tsp Cooks’ Ingredients Caper Paste
2 large Duchy Originals From Waitrose Organic British Free Range Eggs
200g pack Waitrose Organic Spinach
2 x 250g pack Cooks’ Ingredients Frozen Shortcrust Pastry, thawed
1 beaten egg to glaze
1. Poach the salmon in the milk with the bay leaves for 8 minutes until cooked through. Drain, reserving the milk, and flake the fish discarding the skin. Melt the butter in a non-stick pan, add the flour and cook for a minute. Off the heat, add a little milk and stir until smooth. Gradually add the rest of the milk, stirring. Simmer for 5 minutes. Season, add the nutmeg and stir in the caper paste. Leave to cool.
2. Preheat the oven to 200ºC, gas mark 6. Cook the eggs in boiling water for 8 minutes, drain and run under cold water. Shell and chop coarsely. Blanch the spinach in a little water for a minute until wilted then drain thoroughly. Roll out one block of the pastry and use to line a 23cm deep pie plate. Scatter over the salmon, the hard-boiled eggs and the spinach and pour over the sauce. Roll out the remaining pastry and use to top the pie. Trim the edges and pinch together. Make two steam holes in the centre. Chill for 15 minutes.
3. Brush the pastry with beaten egg, then bake in the preheated oven for 25 minutes until the pastry is golden brown on top and the sauce is bubbling. Serve hot or cold.
Typical values per serving:
This recipe was first published in September 2013.