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recipe of the month

SALMON, LEEK AND POTATO TOURTE

SERVES 8

INGREDIENTS
  • 600G ROASTED FRESH SALMON
  • 600G COOKED AND SKINNED POTATOES
  • 10 LARGE LEEKS THINLY SLICED
  • BUTTER FOR FRYING AND BRUSHING PASTRY
  • 3 JUMBO EGGS
  • ½ CUP DOUBLE CREAM
  • ½ CUP MASCARPONE
  • SALT AND BLACK PEPPER
  • PHYLLO PASTRY
  • ¾ CUP CHOPPED DILL AND FLAT LEAF PARSLEY

METHOD

  1. PREHEAT OVEN TO 180
  2. BOIL POTATOES, SKIN AND SLICE INTO THINNISH DISCS WHEN COOL.
  3. ROAST SALMON IN OVEN FOR A FEW MINUTES UNTIL COOKED.
  4. COOL AND BREAK UP INTO LARGE CHUNKS.
  5. FRY SLICED LEEKS IN BUTTER UNTIL SOFT AND COOL
  6. MELT ABOUT 70G OF BUTTER AND BRUSH A PIE DISH BASE AND SIDES.
  7. BRUSH BUTTER ON 5 SHEETS OF PHYLLO AND PLACE THEM IN THE DISH TO COVER THE BASE AND SIDES.
  8. LAY POTATOES, LEEKS AND SALMON ON TOP OF THE PASTRY
  9. POUR OVER THE MIXTURE OF BEATEN EGGS, CREAM , MASCARPONE, CHOPPED HERBS AND SEASONING.
  10. BUTTER ANOTHER 5 SHEETS OF PHYLLO AND LAY THEM ON TOP OF THE MIXTURE AND TRIM TO FIT THE PIE DISH.
  11. BAKE IN THE 180C OVEN FOR APPROX 35 - 40 MINUTES.

 
 

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