Little salmon pies

Serves 4 (individual pies)
300g potatoes e.g. white maris piper, peeled and cut into small pieces

75ml semi-skimmed milk
Pinch of sea salt

Freshly ground black pepper
25g butter

Filling:
300g Scottish salmon, filleted and cut into bite-sized pieces

40g peas

40g cooked carrot, sliced

40g sweetcorn

200ml semi-skimmed milk

Salt and pepper

Pinch of nutmeg

1 tablespoon Greek yoghurt

1 large slice of onion

1 dessertspoon chives or parsley

1 dessertspoon rice flour mixed with a little milk.

1. Cook potatoes and mash with the milk and butter and season.
Heat milk in pan to near boiling point with seasoning, nutmeg and onion slice. Reduce to a simmer, add salmon and poach for 3 minutes.
Remove onion, and stir in rice flour until thickened. Stir in yoghurt and chives.
Spoon into 4 ramekins or heatproof pots, top with potato and bake in a pre-heated oven gas mark 6 / 2000C / 4000F until golden on top.

Click here to download print-friendly pdf