(created by Frank)
Serves 6
200ml (5.5 oz)milk
few parsley stalks, bay leaf, sage leaf
74 peppercorns
500g (1 lb (and a few ounces) salmon fillet
65g (2.25 ounces) (about 1/2 stick) butter
2 spring onions chopped
40g (a little over a dry ounce) flour
150ml (4.5 ounces) dry white wine
few sprigs tarragon chopped
1 tblspn parsley chopped
100g (3.5 ounces) mayonnaise
100g (3.5 ounces) mushrooms
150g (5 ounces)prawns defrosted if frozen
Topping
750g (1.5 lbs) potatoes
1 egg yolk
3 tblspns milk
3 tblspns cream (not necessary, just add same amount of milk)
75g (3/4 of a stick)butter
Pour milk into pan, add parsley stalks, bay leaf, sage and peppercorns. Bring the milk just to the boil then remove it from the heat. Leave milk and herbs to infuse for 30 minutes or so.
Smear the salmon with 25g butter and cook it either in microwave or in a foil packet in the oven for 20 minutes at 180C (350F). Leave to cool. Reserve any juice, then remove the skin, de-bone and flake the fish. In a large pan melt the remaining butter, stir in the spring onions and cook them for 2-3 minutes. Stir in the flour and cook for a further minute before stirring the wine, then the strained milk and juices from the salmon. Continue to stir, bring to the boil and gently simmer for 3-4 minutes. Take pan from heat and allow to cool slightly before stirring in the tarragon, parsley and mayonnaise. De-stalk the mushrooms, slice them thinly and add with the salmon to the sauce. Add prawns. Turn the mixture into a large pie dish and leave until cold.
While the pie is cooling, boil the potatoes and mash them. Whisk the egg yolk into the milk and cream and beat them into the potatoes with the butter and spread the potato on to the top of pie. Cook at 180C (350F) for 45 minutes, and then raise the heat and cook until the top is golden brown.
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