Fresh organic ingredients for my famous salmon potato pie 🙂 I used to worry about cooking fish because i’m hyper sensitive to fish smell. this recipe, however, hides it completely! It’s absolutely delicious, easy & quick to make, & suitable for babies who started weaning 2 months prior (minus salt).
prep & cook/bake time: 15 min & 15 min
2 big organic Norwegian salmon fillets
3/4 Liter cooking cream (or you can make your own from scratch, I will share the recipe in a separate post)
bunch of chives chopped finely
2 rustic potatoes & 1 sweet potato peeled & chopped into cubes
60 grams unsalted butter
leeks chopped finely (optional)
1 garlic clove crushed
1/2 cup peas
1/2 cup corn
1/2 cup carrot cubes
100 grams grated cheddar cheese
season with salt and pepper
2 TBSP starch mixed with 1 TBSP cool water to create paste
wash and cut salmon fillets into cubes- don’t forget to remove the skin.
place carrots and potatoes in two separate boiling pots and leave to boil for 5 to 7 minutes or until soft.
melt half the butter in a heavy-bottomed sauce pan and slowly saute the leeks, garlic, and chives.
add the cooking cream & once it starts to bubble lower the heat and add starch paste to thicken it. Keep adding starch paste to achieve the consistency you prefer.
stir in the carrots, peas, half the cheese, and corn. Turn off the heat. Your bottom layer is done!
now separately, make mashed potatoes by draining the potatoes and mashing them together with remaining butter. Add a splash of milk if needed and season with salt and nutmeg or pepper.
place the salmon mixture in a ceramic baking dish.
spoon the mashed potatoes on top and spread using a regular knife or icing knife.
spread remaining cheese on top.
place in a preheated over 200C for 12 to 15 minutes.