Salmon Pasty

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Salmon Pasty

Postby welsh wizard » Wed Apr 29, 2015 6:03 am

Does anyone on here have a recipe for Salmon Pasty?

Cheers WW
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Re: Salmon Pasty

Postby wheels » Wed Apr 29, 2015 10:25 am

It's not one of mine, but George Perry-Smith/Joyce Molyneux's Salmon in Pastry with Ginger & Currants might be one you could adapt. It's the last recipe here:

http://www.bbc.co.uk/berkshire/features/pauls.pdf

HTH

Phil
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Re: Salmon Pasty

Postby GUS » Wed Apr 29, 2015 3:25 pm

oh my, I think you are onto something, stick some rice in there please! ...i'm a big fan of mr waitrose's salmon couillibac!? when I see a slice sitting there on the reduced label at the deli ..heaven.

..oh you've got my motor revving now! :drool:
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Re: Salmon Pasty

Postby wheels » Wed Apr 29, 2015 3:58 pm

I agree, rice would be a great bulking agent for a pasty.

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Re: Salmon Pasty

Postby welsh wizard » Thu Apr 30, 2015 6:11 pm

Thanks, I made a mix of salmon, smoked salmon, saffron rice, sultanas and a small amount of curry powder and chopped parsley, egg to bind and into a puff pastry pasty case. With the remaining bits I knocked up a few sausage type rolls. Will certainly make that again!

Pigeon sausage rolls next.......

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Re: Salmon Pasty

Postby jenny_haddow » Fri May 01, 2015 8:24 am

Hi WW, I was over your side of the realm last weekend at a wool festival (spinning, weaving, etc). Lots of caterers there, including a scotch egg stall. I chose a salmon scotch egg which was quite a surprise and seriously delicious. No egg in it; the centre was a ball of cream cheese with dill, wrapped with smoked salmon and the whole wrapped with mashed potato, coated with bread crumbs and cooked as per a traditional scotch egg. I thought this would be good cooked en croute, which I did this week, lovely. Could covert to a pasty maybe?

Jen
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Re: Salmon Pasty

Postby GUS » Tue May 12, 2015 1:55 pm

That sounds delightful, & even this heathen couldn't mess it up, thanks Jenny.
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Re: Salmon Pasty

Postby Snags » Wed May 13, 2015 9:48 am

I would go for a fish pie type taste in pastry
White sauce, salmon, mash or potatoes cubed,peas,carrot maybe some leeks cooked in butter,lots of pepper maybe a bayleaf
yet to take the plunge still researching
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Re: Salmon Pasty

Postby Slarti » Wed May 13, 2015 10:12 am

Snags wrote:I would go for a fish pie type taste in pastry
White sauce, salmon, mash or potatoes cubed,peas,carrot maybe some leeks cooked in butter,lots of pepper maybe a bayleaf

I often do something like this with smoked fish. Let's say Cod.

First, I poach the fish in milk, and save the stock left from poaching to cook the diced potatoes, then the carrots then the sweet potato in. Then make the white sauce with this stock - which has curdled milk by now, but it still works fine in the sauce with more milk. Other things that go well in this mix are peas, asparagus, spinach and chopped boiled eggs. If I don't have leeks (which we love) to sweat off in the butter, lots of onions will do.

I often use a mixture of smoked fish and fresh fish, hopefully one of them being salmon and the other a meaty white-fleshed fish.

A winter favourite.
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Re: Salmon Pasty

Postby Sausee » Thu Aug 31, 2017 4:56 am

Will take note of that. sounds delicious.
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