Akaroa King Salmon Crackle Pie
Akaroa King Salmon is a 100% Kiwi-owned local producer that has been supplying Cantabrians with the world’s best king salmon since 1985.
“We are different because we’re about the slow-growing, natural production of fish,” says CEO Stewart Hawthorn. “We’re focused on sustainability and a natural product. We are also the smallest ocean-based salmon farm in the world.”
To get your premium Akaroa King Salmon from the people who grow it, head to the Wigram factory shop at 89 Treffers Road, Wigram. The highest quality fish at the best prices.
For more recipes, or to shop online, go to www.akaroasalmon.co.nz.
Serves 4 | Prep 10 min | Cook 30 min | Recipe by Sam Parish
Ingredients
• 100g garlic butter (or butter plus 2 finely chopped garlic cloves)
• 1 leek, diced
• 1 carrot, diced
• 1 cauliflower, stems removed and cut into florets
• 1 chicken stock pot or cube
• 1 cup water
• 1 Tbsp plain flour
• 300ml cream
• 1 1/2 cups frozen peas
• 180g hot smoked Akaroa King Salmon
• 1 tsp dried dill
• Finely grated zest of 1 lemon
• 1 egg yolk
• 6 sheets filo pastry
Method
- Preheat the oven to 200°C. Put half the butter in an ovenproof lidded saucepan over medium heat. Add the leek, carrot and cauliflower and toss to coat. Add the stock cube and 1 cup of water, then cover and cook for 5 minutes to soften slightly.
- Meanwhile, melt the remaining butter and combine with the dill, lemon zest and egg yolk. Add the torn filo sheets and roughly toss to coat.
- Once the cauliflower has softened, push the vegetables to one side of the pan. Add the flour to the cooking liquid and cook, stirring well, for 2 to 3 minutes until slightly golden and smooth. Add the cream slowly at first, then all at once, and stir back through the vegetables. Add the frozen peas and flake in the salmon, reserving the skin.
- Stir to combine, then top with the buttery filo. Snip the reserved salmon skin with scissors and scatter it over the pastry as ‘fish bacon’. Bake for 20 minutes, or until the pastry is golden. Serve hot.
