Fish pie with potato crust

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PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Fish pie with potato crust

Roberto Caruso

Canned salmon is a healthy, affordable, versatile ingredient. Bonus: Almost all of it is wild.


Ingredients

  • 2 large potatoes , peeled and diced
  • 3 cups frozen mixed vegetables
  • 2 213-g cans salmon , drained and broken into chunks
  • 3/4 cup 35% cream , divided
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1/8 tsp garlic salt

Instructions

  • SPRAY an 8 x 8-in. baking dish with oil. Boil potatoes in a medium saucepan until tender, about 15 min.
  • COMBINE frozen vegetables with salmon, 1/2 cup cream and dill in a medium nonstick frying pan over medium-high. Cook until thickened, about 3 min. Stir in lemon zest and juice. Transfer to prepared dish.
  • DRAIN potatoes. Mash with remaining 1/4 cup cream and garlic salt. Spread evenly over fish mixture. Broil until golden, about 5 min.

How to skin and debone fish

Nutrition (per serving)

  • Calories
  • 474,
  • Protein
  • 28 g,
  • Carbohydrates
  • 49 g,
  • Fat
  • 20 g,
  • Fibre
  • 6 g,
  • Sodium
  • 465 mg.
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