Salmon & Prawn Pie
found in Mains - Fish
 | 4 SPs |  | Vegetarian |  | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 20 minutes
Cook: 1 hour 30 minutes
Difficulty:
Easy
A delicious fish pie packed with foods that everyone will enjoy!
Ingredients
- 250g cherry tomatoes, halved
- 600g potatoes, scrubbed
- 450g salmon (raw), cut into bite-sized chunks
- 200g king prawns (raw), shelled
- 1 lemon, grated zest of
- 1 tbsp dill, fresh & chopped
- 150g peas (fresh), frozen or tinned may be substituted
- 20 sprays calorie controlled cooking spray
Directions
1
Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Place the tomatoes in a bowl with 1/2 tsp salt. Toss to mix and arrange in a colander, cut size down, and cover with a plate weight down with a tin. Leave top drain for 30 mins.
2
Meanwhile, bring a pan of water to the boil and add the potatoes to the pan. Simmer for 15 mins then drain and run under cold water until cool. Peel and grate.
3
Place the salmon pieces in an ovenproof dish with the prawns. Add the lemon zest, dill and the peas. Pat the tomatoes dry and add to the dish. Season and stir to mix.
4
Arrange the grated potato over the top and mist with the cooking spray. Bake for 40-45 mins or until the top is golden.
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