Roast Smoked Salmon Cobbler
Serves 4 - 6
Ingredients
- 400g Roast Smoked Salmon>
for the sauce
- 50g (2 oz) butter
- 50g (2 oz) plain flour
- 600ml (1 pint) milk or milk & fish stock, mixed
- salt and freshly ground black pepper
- 450g (1 lb) frozen leaf spinach, thawed OR
- 3 medium leeks, trimmed and washed
- 2 - 3 tablespoons olive oil
- 125g (4 oz) frozen peas
for the cobbler dough
- 75g (3 oz) butter
- about 350g self-raising flour, plus extra for sprinkling
- 3 tbsps chopped fresh herbs (parsley, dill, chives)
Method
- Preheat the oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
- Peel the skin off the salmon, divide into big flakes and set aside.
- To make the sauce, melt the butter in a heavy saucepan and stir in the flour.
- Cook, stirring for 1 minute.
- Remove the pan from the heat.
- Pour in the milk (or milk and fish stock) and whisk well.
- Return to the heat and slowly bring to the boil, stirring or whisking all the time.
- Simmer for 2 minutes.
- Season well with salt and freshly ground black pepper.
- Squeeze most of the moisture from the spinach, chop and scatter over the base of a shallow 3 pint ovenproof dish.
- Slice the leeks thickly then heat a large frying pan, add the olive oil then the leeks and cook for 5 minutes, stirring occasionally until beginning to soften.
- Stir in the peas and spoon over the spinach.
- Cover with a layer of roast smoked salmon and spread the sauce evenly over the top. Set aside.
- To make the cobbler dough, rub the butter into the flour until it resembles rough breadcrumbs and add a pinch of salt.
- Stir in the herbs then pour in the milk and stir it together with a blunt table knife until it forms a sticky lump.
- Tip out onto a floured work surface and knead very lightly until smooth.
- Working quickly, roll out to a thickness of about 1.25cm and cut into rounds, squares, triangles or diamonds.
- Arrange and overlap the cobblers on top of the filling, around the edge of the dish.
- Brush with milk (or beaten egg for a shiny finish) then set on an oven tray, and bake for 30 - 35 minutes until the cobblers are risen and golden brown and the filling bubbling hot (if they begin to brown too much, cover loosely with kitchen foil).
- Allow to cool for 10 minutes before serving this all-in-one supper dish.
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