Recipe: Salmon & Watercress Cream PieServes 4
8 oz. thawed short crust pastry, rolled out to 1/4 inch thick
2 cups Atlantic salmon, skinned, de-boned and diced
2 cups potatoes, peeled and diced
2 cups fresh watercress, washed and finely chopped
1 cup half and half cream
1 egg, beaten
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine salmon and potatoes. Season according to taste and add to the pie.
In a bowl, watercress and cream. Spoon mixture onto the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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Recipe: Salmon & Watercress Cream Pie