Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG
Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261
info@irish-cookery-school.com
www.irishcookeryschool.com
Smithsonian Festival-Northern Ireland 2007
Salmon & potato puff tart
Ingredients
Serves 8
500g/8 oz puff pastry
225g/8 oz salmon fillet, pin-boned and cut into thin slices
720g/1½ lb. peeled potatoes, thinly sliced
150g/5 oz butter
3 shallots, finely chopped
2 tbsp. chives, chopped
2 egg yolks, lightly beaten
250ml/8 floz whipping cream
Salt & pepper
Method
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Preheat the oven to 180C/350F/Gas 4.
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In a large frying pan, melt half the butter over a low heat and cook the potatoes until just tender, do not allow them to brown or they will stick to the pan. This will take about 10-15 minutes. Transfer to a dish and allow to cool.
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Add the rest of the butter to the pan and sweat the shallots gently with a little salt. Add the herbs and cook over a medium heat for 3-4 minutes. Cool and mix gently in with the potatoes. Season well.
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Roll out half the pastry into a circle about 36cm in diameter and place onto a lightly buttered baking tray or baking mat. Brush the edges lightly with some egg yolk and then spoon half of the potato mixture onto the middle of the pastry disc. Follow with a layer of salmon, season and then finish with a layer of potatoes.
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Roll the rest of the pastry into a slightly larger circle and use it to form a lid for the pie. Crimp the edges of the pie inwards to seal it. Cut a circle from the middle using a scone cutter but do not remove it. Brush the entire pie with egg yolk.
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Bake the pie for 50 minutes but do not allow to brown too quickly (cover with tin foil, if this is the case). Heat the cream gently and remove the lie from the oven. Remove the small lid in the middle and pour in the hot cream. Return to the oven for 10 minutes. Serve in slices with a good salad.