Prawns and salmon pie with devilled mash

Seafood is rich in nutrients. B vitamins and omega-3 fatty acids also have a role. Fish is also high in minerals, including iron, magnesium, zinc, selenium, iodine, and potassium. Vitamin A protects eyesight and immune systems. While salmon is a favorite of many, you may use any crisp white salmon fillets, such as lag or even sea bream, in this pie if you like. Today I will share with prawns and salmon pie with devilled mash recipe.

Ingredients:

• Eggs 4
• Butter 50 gm+20g extra, melted, to brush
• Plain flour ¼ cup
• peeled green prawns 300 gm
• Leeks 2, cut into thick slices
• Milk 625 ml
• finely grated lemon rind 1 tsp
• Salmon fillets 500 gm, cut into 2.5cm pieces
• Dijon mustard 2 tsp
• chopped fresh continental parsley 2 tbsp
• chopped fresh dill 1 tbsp

 For Devilled mash:

• potatoes, peeled, chopped 600 gm
• sour cream 1/3 cup
• celeriac, peeled, coarsely chopped ¼ 
• Butter 40 gm
• Tabasco sauce ½ tsp

 Instructions:

 How to make Prawns and salmon pie with devilled mash

Step-1

In a saucepan filled halfway with cold water, place the eggs. Bring to the boil over high flame. Reduce to low heat and slowly boil for 8 minutes, uncovered and stirring periodically. Drain and then chill it with cold water: quarter and peel.

Step2

Then, in a big saucepan of boiling water, cook the potato and celeriac for 10 minutes, or until cooked. Drain, then mash until smooth using a potato masher. In a mixing bowl, mix the sour cream and butter. Whisk in the Tabasco sauce until thoroughly combined.

Step-3

Oven preheated to 220°C/200°C fan-forced. In a pan over a moderate flame, melt the butter. Cook for 5 minutes, stirring occasionally, or until the leek is soft but not brown. Stir in the flour until smooth. For 1 minute, cook while stirring. Extinguish the heat. Incorporate the milk slowly. Bring back to low heat. Cook for 5 minutes, constantly stirring with a wooden spoon, or until the sauce comes to a boil and thicken.

Step-4

Stir in the salmon, prawns, parsley, dill, mustard, and lemon peel until well mixed.

Step-5

Fill the bottom of a 7cm deep, 2.25L (9 cups) ovenproof dish halfway with boiled eggs. Half of the seafood mixture should be spooned over the top. The rest of the egg and seafood combination should be sprinkled on top. Immediately top with the devilled mash. The surface should be smooth. Create lines in the mash’s top layer using a fork. Assemble the dish and place it, solitary, on a baking tray. Bake for 10 minutes, and until the top is beginning to crinkle and crackle. Bake for the next 20-25 minutes, just until brown and the top is brushed with melted butter.