Salmon, lemon and caper with kumara mash pie
Photo by Babiche Martens
|30 g||Butter, (plus 30g extra)|
|2 cups||Kumara, (cooked and mashed)|
|1 to taste||Salt & freshly ground pepper|
|500 g||Boneless salmon fillets|
|1||Lemon, (finely grated zest)|
|½ Tbsp||Fresh parsley|
|4 sprinkles||Cheddar cheese|
|1 to garnish||Chives|
|1 to taste||Ground black pepper|
- Preheat oven to 180C. Mix the kumara with the first measure of butter, add the milk and season well.
- Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.
- Gradually whisk in the second measure of milk then add the salmon (roughly chopped), lemon zest and capers (rinsed and finely chopped). Gently simmer for 5 minutes.
- Add the parsley (finely chopped) and stir. Taste for seasoning before spooning into individual ramekins. Top with the mashed kumara then grated cheese. Bake for 20 minutes or until golden. Serve with a grind of black pepper and snipped chives.