Salmon pie

The supermarket that I shop at (Albert Heijn) publishes a monthly magazine with recipes. I always skim through it quickly noting that it has some interesting recipes. The good thing about this magazine is that the recipes inside it are seasonal, so you can find all the required ingredients easily. The bad thing about it is that it's written in Dutch, although by now I'm becoming an expert in following recipes written in Dutch! Luckily I have 2 translators very handy: my boyfriend and Google's Translate!

This recipe was taken from the April 2010 Allerhande magazine. It's a salmon pie, shaped like a fish. The shape was what caught my attention!

Serves 4

Ingredients

• pastry for pie
• 600g salmon fillet
• 125ml sour cream
• 1 tbs mustard
• 15g fresh dille finely cut
• 1 shallot/onion
• 1 egg slightly whisked
• 2 cucumbers
• 100g butter
• pepper
  
• baking paper
  

Method

1. Heat the oven to 220 degrees Celsius.
2. Cut the pastry so that it's 8cm longer than the fillet
3. Place the fillet on the pastry.



4. Mix the sour cream, mustard, pepper and dill together.



5. Chop the shallot and add to mixture.
6. Cover the fish fillet with the mixture.



7. Add egg to the borders of the pastry.
8. Cover the pie with another layer of pastry.
9. If you have patience shape in a fish shape.
10. Cover the pastry with egg.



11. Put in oven for around 20 minutes.



12. Remove the seeds from the cucumbers and cut into thin slices.
13. Boil some water, take away from heat and add cucumbers for 4 minutes.
14. Melt the butter in a pan and add the cucumbers for around 5 minutes

The paste used in this recipe can be used on top of other fish dishes.

A vegetarian Indian menu

This weekend I had friends over for dinner; it was the first time I prepared a vegetarian dinner. Initially I was worried of what I can prepare since I always have some sort of meat in my dishes but I managed to come up with an interesting Indian menu.

The Menu

• Starter of Indian style grilled prawns
• Main: Fish Korma
• Sides:  Basmati rice and garlic naan bread
• Dessert: Brazil nut crunch sundae

The recipes were all obtained online with some slight modification to the dessert. You can find their recipes on this blog if you follow the above links.

This meal was definitely a hit although Indian cooking involves lots of preparation time.

Our friends brought early spring to us to remind us that soon the snow will melt and the flowers will start budding.