Use economical canned pink salmon in a very unusual and tasty way.
225 g (8 oz) plain flour, sifted Pinch salt
120 - 180 g (4 - 6 oz) butter or margarine Cold water
1 large can pink salmon
45 ml (3 tbsps) oil
45 g (3 tbsps) flour
1/2 green pepper, seeded and finely diced
2 spring onions, finely chopped
1 stick celery, finely chopped
280 ml (1/2 pint)
Salt and pepper
1. Sift the flour in a bowl with a pinch of salt and rub in the butter or margarine until the mixture resembles the breadcrumbs. Add enough cold water to bring the mixture together. Knead into a ball, wrap well and chill for about 30 minutes before use.
2. Drain salmon and remove any skin. Discard small bones.
3. Heat the oil in a small saucepan for the filling and add the flour. Cook slowly, stirring constantly until the flour turns a rich dark brown.
4. Add the remaining filling ingredients, stirring constantly while adding the milk. Bring to the boil, reduce the heat and cook for about 5 minutes. Add the salmon to the sauce.
5. Divide the pastry into 4 and roll out each portion on a lightly-floured surface to about 5 mm (1/4 inch) thick.
6. Line individual flan or pie dishes with the pastry, pushing it carefully onto the base and down the sides, taking care not to stretch it. Trim off excess pastry and reserve.
7. Place a sheet of greaseproof paper or foil on the pastry and pour on rice, pasta or baking beans to come halfway up the sides. Bake the pastry blind for about 10 minutes in a pre-heated 200°C (400°F) Gas Mark 6 oven.
8. Remove the paper and beans and bake for an additional 5 minutes to cook the base.
9. Spoon in the filling and roll out any trimmings to make a lattice pattern on top. Bake a further 10 minutes to brown the lattice and heat the filling. Cool slightly before serving.
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