Salmon Pie with Candied Beetroot and Cranberries

Salmon Pie with Candied Beetroot and Cranberries

The festive period is all about food and drink in our house and with so many meals to be cooked, I’m always looking for something different to serve. The turkey is normally finished on Boxing Day and that leaves me thinking about the remainder of the days in the run up to New Year. Scottish salmon always features on menu and being such a versatile fish there’s never any shortage of ideas. Salmon works with so many different cuisines and in particular Asian flavours marry well with it.

This  spicy Scottish salmon filo pie with candied beetroots and cranberries will be an excellent centrepiece for a festive buffet. Its easy to make and the pie can be cooked in advance, chilled and either reheated or served cold.

 

Salmon Pie with Candied Beetroot and Cranberries.

600g candied and golden beetroot

1 tbsp rapeseed or olive oil

25g butter

1 medium onion finely chopped

3 garlic cloves finely chopped

20g root ginger grated

1 green chilli finely chopped

1tsp cumin

1tsp coriander

1 tsp garam masala

½ tsp chilli powder

Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes

75g dried cranberries

200ml  creme fraiche

small bunch of coriander finely chopped

salt and freshly ground black pepper.

250g pack of filo pastry

22cm Loose bottomed cake tin.

Method

Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.

Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.

Peel the beetroot and cut into cubes the same size as the salmon.

Mix the beetroot, carnberries and onion mixture together. Season

Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.

Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.

Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.

 

Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. The pie can be covered and chilled for up to 4 hours or bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.

Serve either hot or cold at room temperature with lemon wedges and raita. Also freezes well. 

 

 

Disclaimer. Scottish Salmon Producers Organisation supplied the salmon used in this recipe.