Salmon and Broccoli pie recipe needed

melie3

hi all,
ive tried looking for a recipe, cant find one. i love the m+s one, and was wondering what type of salmon should i use, worried about bones too, and could i use just a white sauce packet mix or parsley sauce?? i have cornflour in cupboard so could make one from scratch i guess, and ive puff pastry left over. just after some much appriciated guidance
thankyou xx
melie

zombiecazz

Yes you could just use a white sauce or parsley sauce mix.
I would poach my salmon fillet in milk with some chopped onion. Drain the poaching milk off and use it to make a white sauce.
either steam or blanch the broccoli and then mix it and the chopped up salmon into the sauce to make the filling for your pie.

have a look at this video making a bechamel/white sauce will help you with the white sauce

patchwork_cat

HI Melie

I tend to make my white sauce with a roux and not cornflour. Packet sauces are expensive compared to making them yourself and full of additives in true MSE old style fashion follow the link by zombiecazz and have a go dead easy. I agree about using the poaching liquor(milk) to make the white sauce much more flavousome. There is also this link from videojug http://www.videojug.com/film/how-to-make-bechamel-sauce -video jug is a very good resource for recipes.

Nicki

I would steam broccoli for a few minutes to get it started, then flake a fillet of salmon (uncooked) into some creme fraiche with the broccoli. Season with salt and pepper, and any herbs that you think would go. Personally I'd go with dill, but you could look to see what's in the M and S version if you want it to taste the same. Top with puff pastry, and brush the top with a little creme fraiche watered down with cold water. Cook in a hot oven for about 25 mins (until pastry is golden brown). I've used this technique with salmon and spinach lots of times, and it always works and is much much easier than making a roux, tastes just as good, and if you use half fat creme fraiche is also a bit healthier I think.