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.


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


  • 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.