Deep Dish Salmon, Kale, and Potato Pie & Revisited Recipes

Apr 3, 2012

Spring in the UK comes early, and when I brought my daughter to see her godmother in London it was a flurry of blossoms, green stubbled grass, and muddy tromps in borrowed boots.

We had a gaggle of kids, and the kind of laughs that are only shared with very old friends, wind-red faces from our blustery walk, and a cozy lunch at our friend’s house deep in the countryside.

Outside, the rain came and inside the kids and grown-ups alike tucked into traditional fish pie, buttery potatoes and bits of tender fish.  It was the first dish my daughter asked me to make when we returned home with stories of our trip and a recipe I remake often.

While I love comfort food, which fish pie certainly is, I like doing a modern twist on it, adding vegetables so it becomes a meal-in-one, working in layers for ease of serving and presentation, adding in whatever I have on hand.

This time of year I begin to dig through the freezer, using up whatever vegetables I picked and cut and froze last summer, the stray handful of corn or whole bag of purple peppers.  Soon the freezer will be empty and it will be time to restock.

For now, though, it’s fish pie and old friends.

Deep Dish Salmon, Kale, and Potato Pie1 lb salmon

If you have leftover salmon, use that, or white fish. Or a combination. If you have other leftover vegetables, peas especially, throw those in.

2 tbsp olive oil, plus 1 tbsp for top

1 lb salmon

salt to taste

pepper to taste

3 cups creamy mashed potatoes, well-seasoned

2 tbsp butter, plus 1 tsbp melted

2 leeks, washed, sliced into rounds

1 onion, diced

1 lb baby kale

Oven to 450. Rub the salmon with 2 tbsp olive oil, salt, and pepper and cook until just baked ( about 15 minutes). Meanwhile mash your potatoes and set aside. Let fish cool to touch. Melt butter in skillet and saute leeks, onion,and add handfuls of baby kale, stirring to wilt. Once kale has wilted (about 5 minutes), turn off heat. In a deep dish, spread melted butter. Layer kale mixture, then chunks of fish, then mashed potatoes. Drizzle top with remaining tbsp oil and bake at 450 for 10 minutes then lower oven to 350 for about 30 minutes.