1 lb (450 g) salmon
4 tbsp (60 ml) dry white wine
salt and freshly ground pepper
3/4 cup 170 g (6 oz) butter
3/8 cup (40 g) plain flour, sieved
8 oz (225 g) English Cheddar cheese, grated
3 eggs, hard-boiled and roughly chopped
5 fl oz (142 ml) soured cream
2 tbsp (30 ml) chopped fresh parsley
2 oz (50 g) lard
4 1/2 cups (450 g) 1 lb self-raising flour
milk to bind
beaten egg to glaze
4 tbsp (60 ml) dry white wine
salt and freshly ground pepper
3/4 cup 170 g (6 oz) butter
3/8 cup (40 g) plain flour, sieved
8 oz (225 g) English Cheddar cheese, grated
3 eggs, hard-boiled and roughly chopped
5 fl oz (142 ml) soured cream
2 tbsp (30 ml) chopped fresh parsley
2 oz (50 g) lard
4 1/2 cups (450 g) 1 lb self-raising flour
milk to bind
beaten egg to glaze
method
1. Cover the salmon sparingly with cold water, add the wine, season and simmer for about 20 minutes. Reserve fish stock, flake fish, discarding bones and skin.
2. Melt 40 g (1 1/2 oz) butter in a pan and stir in the plain flour. Remove pan from the heat and gradually stir in 300 ml (1/2 pint) reserved fish stock. Bring to the boil and continue to cook, stirring, for 2 minutes. Remove from the heat and stir in 200 g (7 oz) grated cheese, chopped eggs, soured cream, parsley and seasonings; cool.
3. Make shortcrust pastry by rubbing the remaining butter and lard into the self-raising flour and remaining cheese until the mixture resembles fine breadcrumbs. Add a little cold milk to bind the mixture together.
4. Roll out one-third of pastry to a 35.5 x 10 cm (12 x 4 inches) oblong, place on a baking sheet. Top with the sauce mixture, salmon and more sauce.
5. Cover with remaining pastry, sealing edges well. -Garnish with pastry trimmings.
6. Glaze with beaten egg and bake in the oven at 190°C (375°F) mark 5 for about 40 minutes. Serve warm.
2. Melt 40 g (1 1/2 oz) butter in a pan and stir in the plain flour. Remove pan from the heat and gradually stir in 300 ml (1/2 pint) reserved fish stock. Bring to the boil and continue to cook, stirring, for 2 minutes. Remove from the heat and stir in 200 g (7 oz) grated cheese, chopped eggs, soured cream, parsley and seasonings; cool.
3. Make shortcrust pastry by rubbing the remaining butter and lard into the self-raising flour and remaining cheese until the mixture resembles fine breadcrumbs. Add a little cold milk to bind the mixture together.
4. Roll out one-third of pastry to a 35.5 x 10 cm (12 x 4 inches) oblong, place on a baking sheet. Top with the sauce mixture, salmon and more sauce.
5. Cover with remaining pastry, sealing edges well. -Garnish with pastry trimmings.
6. Glaze with beaten egg and bake in the oven at 190°C (375°F) mark 5 for about 40 minutes. Serve warm.
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