Roast smoked salmon cobbler
You will need:
400g roast smoked salmon
For the sauce
55g butter
55g plain flour
500ml milk or milk and fish stock, mixed
450g frozen leaf spinach, thawed or 900g fresh spinach, trimmed and washed
3 medium leeks, trimmed and washed
2-3 tbsp olive oil
125g frozen peas
For the cobbler dough
75g butter
About 350g self-raising flour, plus extra for sprinkling
3 tbsp chopped fresh herbs (parsley, dill, chives)
200ml milk plus extra for brushing
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 200˚C/gas mark 6.
2. Peel the skin off the salmon, divide into big flakes and set aside.
3. To make the sauce, melt the butter in a heavy saucepan and stir in the flour. Cook, stirring for one minute. Remove the pan from the heat. Pour in the milk and whisk well. Return to the heat and slowly bring to the boil, stirring or whisking well all the time. Simmer for two minutes then season well with salt and freshly ground black pepper.
4. Squeeze most of the moisture from the spinach, chop and scatter over the base of a shallow ovenproof dish. Slice the leeks thickly then heat the olive oil in a large frying pan, add the leeks and cook for about five minutes, stirring occasionally until they begin to soften. Stir in the peas and then spoon the mixture over the spinach. Cover with a layer of roast smoked salmon and spread the sauce evenly over the top. Set aside.
5. To make the cobbler dough, rub the butter into the flour until it resembles rough breadcrumbs and add a pinch of salt. Stir in the herbs then pour in the milk and stir it together with a blunt table knife until it forms a sticky lump. Tip out onto a floured work surface and knead very lightly until smooth. Working quickly, roll out to a thickness of about one point 25 centimetres and cut into rounds, squares, triangles or diamonds. Arrange and overlap the cobblers on top of the filling, around the edge of the dish. Brush them with milk (or beaten egg for a shiny finish) then set the dish on an oven tray and slide into the oven to bake for 30-35 minutes until the cobblers are risen and golden brown and the filling bubbling hot (if they begin to brown too much, cover loosely with kitchen foil).
6. Allow to cool for 10 minutes before serving with some extra buttered vegetables – no need for potatoes.
Recipe: Inverware
Click here to go to the original article on Red Online
Click here to see Scandinavian salmon casserole
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