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Salmon and potato pie

The recipe caught my eye because it includes coconut milk. Suddenly tropical breezes started blowing through the kitchen. I could hear the roar of the waves in the background and the sound of children playing happily in the sand. (Not my children, they were fighting cabin fever and each other in the living room. Other, tropical, children.)
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Ingredients

  • Salmon 2 steaks, approx. 1/2 lb (250 g), cooked and broken up, see Note below
  • Potatoes 6-8, peeled and thinly sliced
  • Carrot chopped, 1
  • Celery stalk chopped, 1-3
  • Red onion diced
  • Chives minced, 2 Tbsp., see Note below
  • Coconut milk 1 can
  • Garlic cloves minced, 2
  • Flour 1 Tbsp
  • Coconut oil a couple of Tbsp
  • Salt + pepper

Instructions

  • Preheat oven to 375°F (190°C).
  • Fry the garlic in the coconut oil in a saucepan. Whisk in the flour, followed by the coconut milk. Cook, while stirring, until the sauce thickens to your liking. Season with salt and pepper.
  • Combine the salmon with the carrot, celery, onion and chives. Season.
  • In a casserole dish start with a layer of potato slices. Top with some of the coconut sauce.
  • Add half the salmon mixture, then another layer of potatoes, then sauce, then salmon, then potatoes and then the rest of the sauce on top.
  • Bake for 45-60 minutes.

Notes

Salmon: I used two frozen salmon filets which I forgot to defrost the night before. I put them frozen into the steamer basket. They actually cooked really fast. So fast, in fact, that if I’d had two more socks to pair before I remembered to check on them, we’d have had salmon jerky. Error on the conservative side and start checking after 10 minutes.
Chives: I used some leftover spring onions that were otherwise destined to shrivel into oblivion in our crisper box. You can substitute with any onion family member: leeks, shallots, heck, even another onion!