The best delicious British Clay Bowl Salmon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this British Clay Bowl Salmon Pie recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this British Clay Bowl Salmon Pie.
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1 Wheat germ crust; (see
-recipe index)
1 213 gram can water-packed
-salmon or 213g fresh
; salmon
2 ts Capers
1 ts Fresh chopped dill
1/4 ts Ground black pepper
1 c Cooked white rice
1/2 c Frozen sweetcorn
-SAUCE-
1 c Frozen sweetcorn
1 c De-alcoholised white wine
1 ts Cornflour mixed with 2tsp
-de-alcoholised
; white wine
1/2 c Strained yoghurt
1 ts Fresh chopped dill
Prepare the wheat germ crust to the final rolling-our step. Lightly
grease a 14cm wide, 472ml ovenproof clay bowl with margarine. Drop
the pastry over the bowl, pressing it lightly to line the bottom and
sides. There will be 3 folds. Just pinch the folded dough together
until it thins and comes off easily. Carefully press the remaining
dough together to obscure the pinch marks. Cut the excess dough away
from the bowl rim.
Use the excess dough to make the pie top. Press all the pieces on top
of each other then roll out to about 0.5cm thick.
Preheat the oven to 180C/350F. In a small bowl, mix the salmon,
capers, half the dill and half the pepper. In another bowl, mix the
rice, corn, remaining dill and remaining pepper.
Spoon half of the rice mixture into the crust-lined bowl and press
down firmly. Follow with half the salmon, the remaining rice and
finally the remaining salmon.
Moisten the pastry on the rim of the bowl with water. Cover with the
pie top, press the edges lightly together, cut off the excess and
crimp the edges tight. Cut a few steam vents and bake the pie for 50
minutes. This crust doesn’t turn golden brown, but it will shrink
back and be wonderfully crisp.
To make the sauce, mix the corn and wine in a large saucepan, bring
to a boil and remove from the heat. Strain, reserving the liquid and
solids separately.
Put all the corn in a processor or blender and add enough liquid to
puree until smooth. Strain back into the saucepan, pushing gently on
the solids to extract all the juices and add the reserved liquid. Add
the cornflour slurry, return to the heat, bring to a boil and stir
until thickened – about 30 seconds. Remove from the heat and allow to
cool.
Put the yoghurt in a small bowl and stir gently to remove the lumps.
Add the cooled sauce and stir until completely incorporated. Stir in
the dill.
To serve, invert the bowl over a serving plate. Hold the bowl firmly
to the plate and give it a sharp shake. Cut the pie into 4 wedges and
serve with the sauce spooned on top.
Yields
4 servings
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