Ask your Spinneys fishmonger to debone and fillet the Irish organic salmon you’ll need for this recipe. Sourced responsibly and sustainably, this type of fish is perfect for making this pie.
|Prep time||35 minutes|
|Cook time||80 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6.
To make the colcannon topping, peel and dice the potatoes and place in a pot of cold salted water.
Cover with a lid and place over a high heat and bring to a boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
Finely slice the Brussels sprouts and finely chop the leeks.
Heat 100g of butter in a saucepan and simmer until it starts to turn brown and nutty, stir in the leeks and Brussels sprouts and sauté until softened. Set aside.
Drain the cooked potatoes in a colander and pass through a potato ricer or mash until smooth.
Combine 125ml of milk and 20g of dill together in a blender and blitz until smooth.
Whisk the milk and salted butter into the mashed potato until smooth and creamy, adding extra of each to reach the desired consistency. Season well with 1tsp of salt.
Stir in ¾ of the Brussels sprouts and leek mixture, reserving the other ¼ for topping.
Heat the sunflower oil in a frying pan.
Peel the garlic and carrots. Finely grate the garlic and finely chop the carrots and celery.
Sauté the garlic, carrots and celery in the hot pan until slightly golden and tender.
Place the salmon fillets in a large casserole dish and top with the cooked vegetables.
Prepare the sauce by melting the remaining 75g of butter in a medium-sized pot and, once melted, whisk in all the flour to form a smooth paste before adding in all the remaining 600ml milk while mixing continuously.
Bring to a boil then lower the heat to a gentle simmer, whisking to prevent any lumps from forming. Once the sauce thickens and the flour has cooked out, remove the pot from the heat and grate in all of the Cheddar, then whisk in the Dijon and season well.
Pour the sauce over the fish and vegetables and gently mix to combine.
Top the pie with the colcannon mashed potato and top with the leftover Brussels sprout mixture.
Bake in the preheated oven for 35-40 minutes until crisp and golden on top.
Serve warm topped with the dill.