Salmon, lemon and caper with kumara mash pie
( SERVES 4 )

Salmon, lemon and caper with kumara mash pie
Amanda Laird

Viva 12/5/2011

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Ingredients

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2 cups Kumara, (cooked and mashed)
30 g Butter, (plus 30g extra)
1 tbsp Milk
1 to taste Salt & freshly ground pepper
1 tbsp Flour
1 cup Milk
500 g Boneless salmon fillets
1 Lemon, (finely grated zest)
1 tbsp Capers
½ tbsp Fresh parsley
4 sprinkles Cheddar cheese
1 garnish Chives
1 to taste Black pepper - ground

Directions

  1. Preheat oven to 180 degC. Mix the kumara with the first measure of butter, add the milk and season well.
  2. Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.
  3. Gradually whisk in the second measure of milk then add the salmon(roughly chopped), lemon zest and capers(rinsed and finely chopped). Gently simmer for 5 minutes.
  4. Add the parsley(finely chopped) and stir. Taste for seasoning before spooning into individual ramekins. Top with the mashed kumara then grated cheese. Bake for 20 minutes or until golden. Serve with a grind of black pepper and snipped chives.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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