Salmon and Sweetcorn Pie

Salmon and Sweetcorn Pie

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Looking for family dinner ideas, salmon and sweetcorn pie is easy and a great way to get everyone eating salmon. Salmon is an oily fish and this means it is full of omega-3 fatty acids, which help to keep our hearts and our brains healthy. In my house I call salmon ‘brain food’ which helps it to go down. Other oily fish are tuna, mackerel and anchovies. White fish such as cod, haddock and coley also contain Omega 3, but in lesser quantities.

The sauce I make this with is made from cream cheese and stock. It is super quick, and lighter than a traditional white sauce made with butter. To ring the changes you can add mashed swede or carrots to the mashed potato. However if that is a step too far your kids and they then protest and or don’t eat the pie, leave it as mashed potato. Get them eating and enjoying, salmon and any variations can be made at a later date. You can of course use fish other than salmon. Smoked cod or haddock are great in a fish pie, and you can use half and half with unsmoked fish if you have not tried smoked fish before.

If you have never made a fish pie before and are looking for family dinner ideas, salmon and sweetcorn pie is a great dish to start with.

Serves: 2 adults and 2 children Prep Time: 20 mins Cooking Time: 20 minutes
380 grams potatoes peeled and cut into chunks
115 mls vegetable stock
300 grams salmon
150 grams low fat cream cheese
90 grams sweetcorn
3 teaspoons cornflour
1 tablespoon cold water

 

Directions

  1. Preheat the oven to 180’C/200’C no fan/Gas 6.
  2. Boil the prepared potatoes until soft, then drain and leave in the pan with the lid off until you need them.
  3. Meanwhile, pour the stock into a pan and add the salmon. If your salmon has skin on, place it skin side up.
  4. Heat gently and cook the salmon for 5 minutes. Remove the fish from the pan onto a plate. It is a good idea to use kitchen roll to get the excess moisture from the fish.
  5. Add the cream cheese to the stock, then with the heat on medium stir until combined.
  6. Blend the cornflour with the water, then add it to the pan and stir until the sauce has thickened.
  7. Take the skin off the fish and roughly flake it into the sauce, along with the sweetcorn. Give it a good but gentle stir.
  8. Put the sauce and salmon mix into a casserole dish. Mash the potato with a little butter and spread over the top.
  9. Cook in the oven for 20 minutes until bubbling and browning.
  10. Serve with veggies.

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