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Salmon Rosti Pie

 


Salmon Rosti Pie

Prep Time ~ 1 hour Cooking Time ~ 2 hours total
Approx Cost ~ £20 Difficulty ~ Easy
Freeze ~ No Serves ~ 8

Tip ~  This is an excellent fish dish for a special occasion, the extra time needed for preparation is worth the effort.  Boiling the potatoes in their skins first ensures they don't become too mushy before you grate them.

Ingredients

1.5kg / 3 ¼ lb waxy potatoes, scrubbed

100g / 3 ½ oz butter, melted plus extra to grease

900g / 2lb salmon fillet, skinned

200ml / 7floz dry white wine

2 x 250ml jars hollandaise sauce

2 x 250g bunches asparagus, cut into 7.5cm / 3inch lengths, blanched

Juice of ½ lemon

400g can artichoke hearts, drained and quartered

2 level tbsp roughly chopped fresh dill

 

Method

  • Preheat the oven to 220C, (200C fan oven), gas mark 7.
  • Grease two baking sheets, with a lip.
  • Put the potatoes in a pan of cold, salted water. Cover and bring to the boil and cook for 5 - 8 minutes. Drain the potatoes, tip them into a bowl, cool for 10 minutes then peel.
  • Grate the potatoes along a coarse grater to make long strands.
  • Spoon the grated potato into mounds on the baking trays. Drizzle with melted butter and season well. Bake for 50 minutes or until golden brown.
  • Put the salmon in a large roasting tin with the wine and 75ml / 3floz water. Season, cover with foil and bake for 20 minutes at the same temperature as the potatoes.
  • Lift salmon out of the tin, reserving the juices - about 150ml / ¼ pint - and flake into a bowl. Mix the juices with the hollandaise sauce.
  • Stir in the asparagus, lemon juice, artichoke hearts and dill, season well.
  • Put salmon into the base of a 4 litre / 7 pint ovenproof dish. Pour hollandaise mixture over and gently stir.
  • Turn oven down to 200C (180C fan oven), gas mark 6. Arrange rosti on top of the salmon and cook for 20 - 30 minutes until heated through.