Fish pie with potato crust
By Chatelaine
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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.