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We don’t have a crystal ball, but we’re sure that this weekend many of you will be having fish pie to eat at home. Because after seeing this recipe by Agustín you will wish to try his nordic pie.
The good news is that it is easier to prepare than it seems, so let’s get to work!
Ingredients:
- Long sliced bread without a crust (the rectangular one they sell for pies and canapés).
- Smoked salmon
- Dill mustard sauce
- 2 potatoes
- Horseradish sauce
- 2 tins of Serrats White Tuna
- 1 tin of Serrats Cantabrian anchovies in olive oil
- 4 large shrimps
- Mayonnaise
- 1 tin of piquillo peppers
- Some cherry tomatoes
- 2 pickled gherkins
- Some pickled onions
Preparation:
- Before starting to put the pie together, prepare mashed potato using the two potatoes, boiled, peeled and cooled with the horseradish sauce.
- Place a first long slice of sliced bread on a tray. Spread some dill mustard sauce on it and place some strips of smoked salmon on top, until it is covered.
- Spread some mustard on a second slice of bread on the side that will face the salmon and place it on top. Cover the top with the mashed potato that you prepared at the start.
- Cover with another slice of bread and then cover this with the crumbled tuna, the chopped pickled onions and a few strips of piquillo peppers.
- Place another slice of bread on top. And now cover this with the drained anchovies (Agustín tells us that he usually keeps the olive oil from the anchovies for a salad or another dish, because he loves it) and a few strips of pickled gherkins.
- Cover with a last slice of bread and spread mayonnaise over the whole pie. Decorate with cherry tomatoes, the filleted boiled shrimps and gherkins.
- Serve cold.
Agustin recommends that it is served in small portions, as it is filling.
Delicious, thanks Agustín!
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