SERVES 6
PREPARATION TIME 30 MINUTES
TOTAL COOKING TIME 45 MINUTES
Serve hot or cold, as an entrée or main course
Ingredients
500 g (1 lb 2 oz) pâte feuilletée, or 2 packets puff pastry
800 g (1 lb 12 oz) fresh skinless salmon
1 small bunch dill
5 eggs
300 ml (10½ fl oz) thin (pouring) cream
3 teaspoons pastis (anise-flavoured liqueur)
2 French shallots
3 teaspoons fennel seeds
Salt and pepper
1 small bunch basil
1 teaspoon poppy seeds
SALMON FILLING
Cut 200 g (7 oz) of the salmon into 5 mm (¼ inch) slices.
Pluck the dill leaves. Process the rest of the salmon with the dill, 4 eggs, the cream and the pastis in a food processor until smooth. Finely chop the shallots. Add the fennel seeds and chopped shallots to the salmon mixture, then season. Pluck the basil leaves.
ASSEMBLY AND COOKING
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹?8 inch) thick.
Line a baking tray with baking paper and lay one rectangle of dough on top. Spread over half the salmon mixture, leaving a 1 cm (½ inch) border all around. Cover with basil leaves and slices of salmon, then spread over the remaining mixture.
Whisk the remaining egg and use it to glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges. Glaze the top of the pie and scatter with the poppy seeds. Bake at 180°C (350°F/Gas 4) for 45 minutes.
Recipes and images from Pies and Tarts by Stephane Reynaud, Murdoch Books, rrp $49.99, photographed by Marie-Pierre Morel.
Bankye is the indigenous name for cassava and Kaklo means fried – so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...
On February 2, 2018
Amie Harper has always been passionate about preparing and sharing delicious, nutritious meals among family and friends. With the exciting arrival of her first child, she turned her attention to...
On April 7, 2017
Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW.
On October 24, 2014
Food and the home are central to our existence. We celebrate all that is good about the home with a selection of stunning books.
On April 12, 2016
Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.
On March 31, 2015