food for thought

by michelle

smoked salmon and celeriac pie

leave a comment »

I’ve made pies in various pie dishes, but a spring-form cake tin is by far the most successful.

For this pie I used Maggie Beer’s wonderful recipe for sour cream pastry although I used light sour cream. You’ll find the recipe here. For the filling, I fried a large sliced onion and 2 diced cloves of garlic in olive oil then sprinkled in a little flour. After cooking for a few minutes, I added some sliced celeriac (a small one or half a large one), ½ a cup or more of fish stock and salt, pepper and ground fennel to season. When the pastry was rolled and in the tin, I placed a layer of smoked salmon on the bottom, then the celeriac filling and another layer of smoked salmon before covering with pastry. The pie was baked in a moderate oven for 45 minutes.


Written by michelle picker

July 18, 2011 at 2:28 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: