Salmon and shrimp pie
750 g potatoes
40 g butter
1 onion, chopped,
20 g flour
150 ml milk
120 ml cream
Salt and pepper
2 tbsps mayonnaise
2 tbsps capers
1 tbsp snipped fresh dill
500 g skinless salmon fillet, cut into cubes
350 g (frozen weight) small peeled cocktail prawns, defrosted
3 hard-boiled eggs, roughly chopped
Extra snipped dill for sprinkling
Peel the potatoes and cut them into fairly thin slices. Put them into a pan of salted water, bring to the boil and cook for three minutes. Tip the potatoes into a colander and leave to cool.
Preheat the oven to 200˚C. Melt the butter in a pan and fry the onion until soft but not coloured. Stir in the flour and cook for two minutes. Blend in the milk and cream, bring to the boil, season well with salt and pepper and simmer for two minutes more to make a thick sauce. Stir in the mayonnaise, capers and dill.
Scatter the salmon, prawns and eggs into a 1.5-litre baking dish, then pour the sauce over, spreading it evenly and forking it gently through.
Arrange the potatoes on top in overlapping layers, brushing them with melted butter and sprinkling them with a little extra dill.
Bake for about 40 minutes until the potatoes are tender. If necessary, put the dish under a hot grill for a few minutes to brown the top.