Smoked Salmon and Cod Fish Pie

Name: Smoked Salmon and Cod Fish Pie with Cauliflower Mash
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Cod fillet; 100 Grams of Smoked Salmon Slices; 1 Piece of Brown onion; 15 Grams of Fresh dill; 15 Grams of Fresh parsley; 10 Grams of Corn starch; 100 ML of Water; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 ML of White vinegar; 1 Piece of Vegetable stock cube; 200 ML of Cooking cream; 150 Grams of Green peas; 6 Grams of Dijon mustard; 1 Tsp of Black pepper; 600 Grams of Cauliflower; 30 Grams of Parmesan; 20 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper

with Cauliflower Mash

Potato? What potato! You won't even know they're not there in this clever take on the classic.

185 Reviews

Cals 660 · Prot 47 · Carbs 35 · Fat 39

Low Carb

30 min

Smoked Salmon and Cod Fish Pie with Cauliflower Mash

Potato? What potato! You won't even know they're not there in this clever take on the classic.

185 Reviews

Cals 660 · Prot 47 · Carbs 35 · Fat 39

Low Carb

Ingredients

Fish pie

Cod fillet 6*

200 Grams

Smoked Salmon Slices 6*

100 Grams

Brown onion

1 Piece

Fresh dill

15 Grams

Fresh parsley

15 Grams

Corn starch

10 Grams

Water

100 ML

Olive oil

1 Tbsp

Salt

0.5 Tsp

White vinegar

30 ML

Vegetable stock cube 15*

0.5 Piece

Cooking cream 4*

200 ML

Green peas

150 Grams

Dijon mustard 13*

6 Grams

Black pepper

0.5 Tsp

Cauli mash

Cauliflower

600 Grams

Parmesan 4*

30 Grams

Butter 4*

20 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Allergens

*6 Fish, *15 Celery, *4 Milk, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2738 / 660
Fats (g)	38.6
of which saturated (g)	26
Carbohydrates (g)	35
of which sugars (g)	15.5
Fibers (g)	9.7
Proteins (g)	46.7
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil cauliflower

Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.

2 Prep

Meanwhile, roughly chop the salmon and cod. Peel and finely chop the onion. Chop the dill and parsley. Grate the Parmesan. Mix the corn starch with the measured water.

3 Make sauce

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec further. Whisk in the corn starch mix, 0.5 vegetable stock cube and cooking cream. Cook for 2 min.

4 Add

After 2 min, add the salmon, cod, peas, Dijon, dill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside.

5 Make mash

Once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until smooth. Add half of the Parmesan and season generously with salt and pepper.

6 Bake

Transfer the fish and sauce to an oven proof dish. Carefully top with the cauli mash and the remaining Parmesan. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top. Allow to cool for 5 min before serving.

Tip! For a golden crust, place the pie under the grill or broiler for the final 5 min.

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