500ml semi skimmed milk, plus a little extra for the pastry
120g tender stem broccoli, washed, trimmed and halved
150g cooked prawns
Small bunch of dill, chopped
Small bunch of parsley, chopped
50g flour, plus a little extra for dusting
Salt and pepper
1 tsp english mustard
130g Cathedral City Mature Cheddar, grated
Ready rolled puff pastry
A little milk for brushing
Optional: 1 tsp capers, chopped
Optional: 4-5 small gherkins, chopped
25x25cm oven proof dish
What you do...
Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil. Cook the fish for 5 minutes and then turn off the heat and continue poaching in the hot milk for 10 minutes.
Meanwhile, bring a separate pan of water to the boil and blanch the broccoli for 1 minute, drain and add to the oven dish. Add the prawns, (capers and gherkins if you wish) and chopped herbs to the dish and mix.
With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat into the dish in generous chunks.
In a deep saucepan melt the butter and, when liquid, stir in the flour and heat for 2 minutes. Add the warm poaching milk a little at a time whisking until smooth and thick. Season with salt, pepper and mustard. Add the Cathedral City, stir well, and pour over the fish and vegetable mixture. Pre heat the oven to 200F/180C/gas 6.
Sprinkle a little flour over a clean work surface and roll out the pastry to 1 cm thick. Drape the pastry over the oven dish making sure you have at least a 3cm overhang around all the edges. Trim any excess and cut the remaining pastry into fish shapes for fun.
Brush the pie with milk, and then place the pastry shapes on top, brush again and place in the oven for 30-35 minutes until the pastry is golden and puffed and the insides piping hot. Serve straight away with buttery mash and more green veggies.