Fish Pie with Salmon & Smoked Salmon; The 5 second mental delay; Weekly Menu Recipe

Ingredients

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• Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage
• 2 medium potatoes, 10oz (300gr)
• 1 tbs horseradish
• 1 tbs butter
• 2 - 3 tbs milk
• 8oz (250gr) fresh salmon
• 1 tsp lemon juice
• 1 bay leaf
• 1/2 tsp black peppercorns
• 4oz (120gr) smoked salmon either wet or dry smoked
• 8oz (250gr) Savoy cabbage 1/2 medium head
• 1 onion
• 1 cup (8oz, 240gr) chicken stock
• 1/2 cup (4oz, 120gr) white wine
• 1 tsp dried tarragon
• 1 tsp dried chives
• 2 tsp maizena (cornstarch) dissolved in 1 tbs water
• 1/2 cup (4oz, 240gr) Greek or plain yogurt
• 1 tbs olive oil
• The potatoes: Peel
• the potatoes and cut into chunks. Cook in boiling, salted water until
• tender. Drain well. Add butter, horseradish and 2 tbs milk. Mash
• well. They should not be stiff but should hold their shape. Add a bit
• more milk if needed.
• The salmon: Put
• fresh salmon in a medium skillet. Add water to almost cover, lemon
• juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15
• minutes. It should turn opaque and flake easily with a fork. Remove and
• cut into large chunks. Roughly chop the smoked salmon.
• The vegetables: Remove
• dark green outer leaves from cabbage. Cut off a thick slice, avoiding
• the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the
• wedges. Roughly chop the onion. Heat oil in a large skillet. Add onion
• and sauté 5 minutes, until it turns translucent. Add cabbage and sauté,
• stirring 2 - 3 minutes. Add white wine, chicken stock, herbs, cover and
• simmer 10 minutes. Dissolve cornstarch in water. Uncover cabbage,
• increase heat and add cornstarch, stirring until thickened. Remove from
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