Salmon, Egg & Dill Pie and Champagne Strawberry Trifles
Main: Salmon, Egg & Dill Pie
From: Delicious Love to Cook
Dessert: Champagne Strawberry Trifles
From: Delicious Love to Cook
Hi Everyone,
Hope this week has been a good one for you. Have you had a chance to try any of the recipes from the blog this week? I’d love to hear from you if you have.
Today I am bringing you another easy and yet impressive meal from Delicious – Love to Cook. Such a great book for enthusiastic cooks because the meals are interesting without being difficult to complete. This lovely layered “pie” calls for hot-smoked salmon which means that you don’t even have to poach or bake a salmon fillet. The beautifully flavoured salmon is usually found in the deli cabinet of Woolies and is already seasoned and vacuumed packed for ease. The only thing I couldn’t get this particular week was a block of pastry so I used the frozen sheets and just made them into the correct size.
Hey what a great opportunity to buy another kitchen toy. I didn’t have a pastry lattice cutter so for a start, I wasn’t sure how it worked but for $9.95 it was well worth giving it a go.
Using the lattice cutter before topping the pie did make the pastry more difficult to handle
Boiled eggs, flavoured rice and smoked salmon encased in pastry and then topped off with a simple caper sauce creates an extremely tasty meal. Because of the combination of flavours there isn’t an overriding fishy taste so even the not so keen seafood lovers will be impressed.
Layers of rice, salmon and boiled egg
None of this is difficult and the family with love you for it. Prepare the pie a couple of hours ahead of time, cover with glad wrap and put in the fridge. Serve with a green salad and you’ve got it covered. This scored a 9/10.
Individual champagne trifles – wahoo were they alcoholic! The jelly is made from fresh strawberries and champagne and then the savoiardi biscuits are soaked in sherry – so a double whammy. It’s a little bit fiddly but not difficult and can be assembled early then topped with whipped cream and crushed amaretti biscuits when ready to serve.
A double whammy of alcohol so go easy
I would say that these are probably not suitable for younger children. Oh, by the way, I think if you didn’t have sherry you could use a liqueur of your choice. There was not a lot of chatter while these were consumed. 9.5/10.
Until next week….
From my table to yours with love x
Salmon, Egg & Dill Pie
A super easy and delightful pie that even those who aren't lovers of seafood will like.
- ½ c basmati or long-grain rice
- ⅓ c thickened cream
- 30 g unsalted butter (chopped)
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped flat-leafed parsley
- 1 lemon – zest finely grated
- 375 g block frozen puff pastry (thawed)
- 300 g hot-smoked salmon fillets (skin removed, flaked)
- 3 eggs, soft-boiled, quartered
- 1 egg extra (lightly beaten to brush pastry)
Caper butter sauce
- 120 g unsalted butter (chopped)
- 2 tbsp baby capers (rinsed)
- 2 tbsp chopped dill
-
To make pie filling, coo9k rice in boiling salted water for 8 minutes or until just cooked. Rinse under cold running water, then drain well. Transfer to a bowl with the cream, butter, dill, parsley and lemon zest, Then season with sea salt and freshly ground black pepper and stir to combine.
-
Divide pastry in half and roll out 1 portion to a 25cm x 30cm rectangle. Place on a baking tray lined with baking paper and spread over half the rice mixture. Top with salmon, then soft-boiled egg. Brush pastry edges with water, then spread remaining rice over filling. Roll out remaining pastry to a 25cm x 30 cm rectangle, then cut with a lattice cutter (available at kitchenware shops). Place on top of rice mixture, pressing edges to seal. Alternatively roll out remaining portion of pastry and place over filling, pressing edges to sea. Refrigerate pie for 30 mins.
-
Preheat oven to 180°c. Brush top of pastry with beaten egg, then bake pie for 25-30 minutes until puffed and golden.
Caper butter sauce
-
To make caper butter sauce, melt butter, without stirring, in a frypan over low heat, skimming any foam from surface. Remove from heat and stand for 1 minute or until milk solids sink to bottom. Carefully pour liquid clarified butter into a jug, discarding solids. Stir in capers and dill.
-
Slice pie and serve with the warm caper butter sauce.
Champagne, Strawberry Trifles
Two types of alcohol used here so packs a punch
- 450 g strawberries (hulled, cut into 1cm pieces)
- 50 g caster sugar
- 2 leaves titanium-strength gelatine
- 100 ml champagne or sparkling wine
- 4 savoiardi biscuits (each broken into 30 pieces)
- ¼ c dessert wine or sherry
- ½ quantity creme patissiere (or 350ml store-bought custard, chilled)
- 150 ml thickened cream
- 1 tbsp icing sugar
- Amaretti biscuits to serve
-
Place 350g strawberries and caster sugar in a heatproof bowl over a saucepan of simmering water and cook gently, stirring occasionally, for 1 hour.
-
Soak gelatine in a small bowl of cold water for 5 minutes.
-
Strain berry mixture, discarding solids. Squeeze excess water from gelatine, add to warm strawberry syrup and stir until dissolved. Stir in Champagne, skimming any foam from the top. Cool slightly, then refrigerate for 15020 minutes until almost set.
-
Dip savoiardi pieces into the dessert wine, then divide among four 1 cup dessert glasses. Divide the remaining 100g berries among glasses, then pour over the strawberry jelly mixture. Refrigerate for 203 hours until jelly is set.
-
Spoon over the creme patissiere, then refrigerate for a further 30 minutes or until set.
-
Meanwhile, whisk cream and icing sugar to soft peaks. Serve trifles topped with cream and crumbled amaretti.
Related posts
Lemon Saffron Crepes with Seafood Filling & Layered Orange Sponge
These soft creamy savoury crepes will really impress. You can vary the recipe and put whatever seafood you would prefer as the filling
Pasta with Prawns & Macadamia Pesto & Cheats Frazier Cake
I know that lately I have been bashing this particular recipe book but honestly there are so many fabulous and simple recipes in Delicious – Love to Eat, that I just can’t seem to go past it. This Pasta with Prawns and Macadamia Pesto will definitely be a winner with the family.
Salmon & Prawn Pot Pies and Mango Mousse
It’s taken a couple of weeks to get back into the Wine Wednesday groove after such a long lock-down but these fabulous little seafood rich pot pies from David Herbert have made it super easy.
Salmon, Fennel & Olive Tray Bake & Coffee Pecan Puddings
Normally when we think of fish we think of lemon one of the things that attracted me to this recipe was the use of oranges. So we have fennel, dill, potatoes, onion, olives, lemons with oranges AND a hit of mustard in the dressing. Sold!!
Jerk Fish Tacos with Slaw & Salted Butter Honey & Pear Cake
“Jerk is also derived from the action of “jerking”, which referred to poking meat with holes so that flavour could more easily be absorbed. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique.”
Comments are closed
About Me
HI, I'm Wendy
Latest Posts
Chicken Marbella & Tiramisu Self Saucing Pudding
30/06/2022 Comments Off on Chicken Marbella & Tiramisu Self Saucing Pudding
Roman Chicken with Creamy Mash & Mango Coconut Slice
24/03/2022 Comments Off on Roman Chicken with Creamy Mash & Mango Coconut Slice