- 75g unsalted butter
- 1 large onion, thinly sliced
- 800g waxy potatoes, such as Maris Peer, peeled and thinly sliced
- About 500ml whole milk
- 4 large sheets of filo pastry (about 25 x 40cm each)
- 400g hot-smoked salmon fillet, flaked
- 100ml double cream
- Salt and pepper
- 20cm springform cake tin, 7cm deep
- Baking sheet (lipped)l
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Bake 30-35 minutes
This recipe is based on a Swedish gratin-style dish called Janssen's Temptation, which pairs potatoes with sprats or anchovies. I like to use hot-smoked Scottish salmon instead, combining it with thinly sliced potatoes, sweet onion and cream, then encasing the whole lot in crisp filo pastry to give a contrasting texture.
1. Heat 25g of the butter in a large frying pan. Add the onion and sweat gently over a low heat for around 20 minutes, stirring often, until very soft and golden. Season with a little salt and pepper and set aside.
2. Put the sliced potatoes in a large saucepan and pour on enough milk to cover. Bring to the boil, lower the heat and simmer for about 5 minutes until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml of the milk.
3. Heat your oven to 200°C/gas 6 and put in a lipped baking sheet (as the pie may leak a little butter) to heat up. Use a little of the butter to grease a 20cm springform cake tin, about 7cm deep.
4. Melt the remaining butter. Brush a sheet of filo pastry with melted butter and place, butter side up, in the cake tin, leaving the excess hanging over the side. Turn the cake tin slightly, then lay another sheet of filo in the tin at the angle to the first sheet and brush it with melted butter. Repeat to use the rest of the filo sheets, brushing with butter as you layer them in the tin.
5. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.
6. Mix the reserved milk with the cream and pour over the filling.
7. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking sheet in the oven and bake for 30-35 minutes until the filo is crisp and golden.
8. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a large plate before slicing.
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Pies like this were the centrepiece of the dining room in Georgian times. They look and taste great, can be served hot or cold, and – best of all – they are easy to make.Read more...