Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires
This is ridiculously good. We make a similar version at RedKitchen, but at home I make this salmon one. You can make individual sizes and pop them in the freezer. This uses a béchamel base – I make mine at home in the microwave.
1kg peeled kumara, cooked and mashed
1.3 litres milk
200g whole corn
2 onions, peeled, diced and sautéed in butter
400g fresh salmon fillets, chopped in large cubes
200g hot smoked salmon, in large chunks
400g Gurnard, cut into large pieces
chives, finely chopped
zest of 2 lemons
¾ cup panko breadcrumbs
Pre-heat the oven to 180°C.
Melt the butter in a large microwave proof bowl (I use a 2 litre Pyrex). Add the flour and microwave for 1 minute. Stir and add 200ml milk, pop back in the microwave for 2 minutes.
Keep adding the milk in 200ml batches and then microwave for 2 minutes after each addition and stir, till all the milk is used. Give it a good whisk so it is smooth and then microwave for a further 7 minutes till it is bubbling and the flour is well cooked out. Give it a good stir, it should be silky smooth. Season with salt.
Put the béchamel into a large bowl and add 200ml cream (optional) this will cool it down enough to add the fish.
Add the corn, onions and all the fish to the top of the béchamel and then very gently fold to incorporate. Place mixture into an oven proof dish.
Spread the kumara on top in chunks.
Toss 1 tbsp macadamia oil with the panko breadcrumbs and toast in the oven till golden brown. Remove, cool and add lemon zest, crumbled feta and chives, and spread evenly on top of the kumara. This is now at the stage when you would freeze it if it is not to eat straight away. Otherwise pop it into the oven. The fish is still raw till this stage, so the pie just needs cooking till it is hot in the middle and the fish will be beautifully cooked and still moist (approx 35mins).
Serve with a garden salad and crispy bread.