300 ml Hot milk
150 g Cod fillet; skinned
150 g Salmon fillet; skinned
1 Onion; chopped
150 g Potato; diced and
; par-boiled
1 sm Bunc dill
450 g Jus Roll shortcrust pastry
-sheets
A little milk to glaze
-FOR THE TARTARE SAUCE-
1 lg Egg
1 tb White wine vinegar
1/2 ts English mustard powder
150 ml Sunflower oil
25 g Capers
25 g Gherkins
1 sm Shallot; finely chopped
Selection of salad leaves
Preheat oven to 230c/450f/Gas 8.
1 Heat the milk in a shallow pan. Add the cod, salmon and chopped onion.
Leave to simmer for 2-3 minutes. Drain off the milk.
2 Finely chop the dill. Cut out 4 x 15cm/6″ pastry circles, rolled out
quite thin.
3 Place the fish and onion mixture into a bowl and break up the fish with a
fork. Stir in the par-boiled potatoes and 2 tbsp chopped dill. Season the
mixture well.
4 Take two 15cm/6″ pastry circles and spoon on a little of the fish mixture
to one side of the circle.
5 Dampen the edges of the pastry and fold over to cover the mixture. Press
the edges together.
6 Make a tiny vent with a knife. Transfer to a greased baking sheet. Brush
over a little milk for a glaze. Transfer to the oven and bake for 8-10
minutes.
7 For the Tartare Sauce: Separate the egg. In a mini blender, add the egg
yolk, wine vinegar and mustard powder for two minutes until pale.
8 Whisk in the oil continuously and gradually. The mixture will begin to
thicken.
9 Finely chop the capers and gherkins. Stir these and the shallot into the
sauce. Season to taste.
10 Arrange some salad leaves and a dollop of tartare sauce onto the serving
plate. Remove the pasties from the oven and transfer to the serving plate.
Yields
1 servings