This recipe takes inspiration from a recipe in Nigel Slater’s book Eat – regularly readers already will be familiar with this book, but if you are newish at Rachel’s Kitchen NZ check out my review of it last year and see some other recipes at the end of this post.
What I love about this dish it gives you everything you want in a fish pie – creaminess and a crispy topping – but is light and refreshing – the prefect summer fish pie.
Creamy Salmon, Cucumber & Pea Pie
The lightly cooked cucumber gives this dish freshness with a little crunch.
1 small onion, finely chopped
½ cup cream
250g salmon fillet, bones and skin removed, flesh diced
1 small cucumber, peeled and diced
½ cup fresh or frozen peas
1 tsp drained capers
1 tsp grated lemon zest
squeeze lemon juice
¼ cup panko breadcrumbs
freshly ground black pepper
1 Preheat oven to 200°C
2 Place onion and a small knob of butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes or until onion softens and is translucent.
2 Stir in cream, bring to simmering and simmer, stirring
frequently, for 4-5 minutes or until cream reduces by about a half.
3 Add salmon, cucumber, peas and capers and mix to combine. Stir in lemon zest, juice to taste and a good grind of black pepper. Transfer mixture to individual dishes, scatter with breadcrumbs, dot with butter and bake for 15 minutes.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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Other Nigel Slater inspired recipes you might like to try: