|It may not be the prettiest dish but it's darn tasty.|
I stuck relatively close to Jamie's recipe in general but adapted based on what I had on hand. He used salmon, smoked haddock & prawns in his version. I chose to just use salmon which was more than enough fish in the pie. I cut back on the amount of cheese & added some sour cream to the filling. Finally, I added some milk to the potatoes to make them fluffier. We will make this again but next time I'll add some capers or olives for a little saltiness.
(adapted from Jamie Oliver)
2 russet potatoes, peeled & cut into 1-inch pieces
1 carrot, peeled & grated
2 celery stalks, grated
2 oz sharp cheddar, grated
chopped chile pepper, 1/2 - 1 depending on how hot you like it
8 - 10 oz salmon fillet, skin & bones removed, cut into bite-sized pieces
2 T verjus or lemon juice
big handful of flat-leafed parsley, chopped
1/4 c sour cream
salt & pepper
2 T olive oil
Preheat oven to 400 F.
Put the potatoes in a pot of water to boil until soft, about 10 - 15 minutes. When cooked drain.
Meanwhile, in a 6 x 9 baking dish (an 8 x 8 would probably work too) mix together the carrot, celery, cheddar, chile pepper, salmon, verjus, parsley & sour cream. Season with a little salt & pepper.
Mash the potatoes with the olive oil, some salt & pepper & enough milk to make fluffy.
Top the salmon mixture with the potatoes. Bake for 40 minutes until golden brown.
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