Summer Isles Salmon Pie
Scottish salmon poached with broccoli in a creamy dill sauce. British Pie Award 2009
£8.25 – £14.00
 |
Silver2009 |
Our local fishmonger, Stuart Scarborough, sources us with the finest Scottish salmon, which we poach with broccoli in a creamy dill sauce to create this Summer Isles classic. Encased in a rich shortcrust butter pastry, and glazed with free range eggs from Sherwood Farm in Hickling.
Our large pie serves 3-4 people, and our small pie serves 1-2 people. Delivered frozen for you to cook straight from the freezer. Not suitable for microwaves.
Warning: May contain bones
| Weight | N/A |
|---|---|
| Filling | Fish |
| Pastry | Shortcrust Butter |
| Free From | Mushroom Free |
| Calories | Small Pie: 590, Large Pie: 1586 |
| Category |
Salmon (FISH) (23%), Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), MILK, Broccoli (8%), Cream (MILK), Onions, Butter (MILK), Potato Starch, Vegetable Oils (Palm, Rapeseed), Flour Treatment AgentL L-Cysteine, Emulsifier: Polyglycerol Esters of Fatty Acids, Dill, Salt, Pepper, EGG, Colours: Annatto, Curcumin
MAY CONTAIN BONES
Piercing your pie lid for best results
How to remove your pie from the foil like a professional!!!
Removing a small pie from the foil
Glazing Your Pie
For a golden finish, brush with a beaten egg or milk over the top of the pie.
Cooking Your Pie
Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.
The following cooking instructions can be used as a guide.
- Pierce pie before baking.
- Preheat oven to 190°c/180°C Fan/Gas Mark 6.
- Keep Pie in the Foil to cook.
-
Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen. - Ensure pie is piping hot throughout before consuming.
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