- 1 bunch spinach leaves
- 80g butter
- pinch ground nutmeg
- 400g smoked Salmon (flesh only)
- 200g fresh Salmon fillet, pin bones removed
- 1 precooked butternut pumpkin, thinly sliced
- 1 tbspn runny honey
- freshly ground salt and pepper to taste
- 2 tbspn rice bran oil
- 150g precooked celeriac, diced
- 1 precooked kumara
- 80mls fresh cream
- Preheat oven to 180-200°C.
- Blanch spinach leaves in 25 grams of butter with nutmeg. Set aside.
- Grease a large pie dish with a little of the butter. Place spinach leaves, smoked and fresh Salmon and precooked pumpkin slices into the dish in alternating layers. Drizzle each layer with a little honey and season with salt and pepper.
- Place a further 20 grams of butter into a medium sized saucepan with the rice bran oil and precooked celeriac and kumara. Heat without colouring the vegetables, and add cream. When hot, season with a little salt and pepper.
- Puree the celeriac and kumara in a blender, or mash by hand and whip with a fork until smooth, adding more cream and butter as necessary to get the right consistency.
- Top the pie with the celeriac and kumara mash. Pattern the topping for beautiful presentation if you wish (a piping bag can also be used). Brush the top of the pie with a little melted butter.
- Place pie in oven and bake for 15-30 minutes, taking care not to brown the topping too much.
- A glass of Chardonnay will complete this meal beautifully!
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.