You may also like
Categories:
butter flour Cheddar cheese stalks celery sugar snap peas fava beans salmon fillet milk heavy cream dill baby spinach egg glaze
Viewed: 4 - Published at: 7 years agoIngredients
- 12 tablespoons butter
- 2 cups all-purpose flour
- 2 ounces aged cheddar cheese grated
- 1 tablespoon fresh chervil chopped
- 1 leek trimmed, sliced
- 2 stalks celery sliced
- 2 1/2 ounces sugar snap peas
- 2 1/2 ounces fava beans fresh or frozen
- 12 ounces salmon fillet skin removed, cut into chunks
- 2/3 cup milk
- 2/3 cup heavy cream
- 2 tablespoons fresh dill chopped
- 3 1/2 ounces baby spinach
- beaten egg
- glaze
Method
- Preheat oven to 400°F.
- To make the pastry dough, cut 8 tbsp butter into 1 2/3 cups flour with a pinch of salt. Add cheese and chervil. Add 3 tbsp cold water and mix until just combined. Chill.
- Meanwhile, to make the filling, blanch leek, celery, peas and fava beans in boiling salted water for 5 mins. Drain.
- Cook salmon in remaining butter for 5 mins. Remove from pan and set aside. Add remaining flour and cook for 1 min, stirring. Gradually whisk in milk and cream. Bring to a boil, stirring, until thickened. Add salmon, vegetables, dill and spinach. Season then transfer to a pie dish.
- Roll out pastry and cover top of dish. Brush with egg and bake for 35 mins, until golden brown.
