Our blog has touched on a number of typically British ‘things’ over the years. From picnics and Wimbledon through to traditionally British foods and recipes, we’ve aimed to celebrate a selection of those things that make us proud to be, well, British.

 

However one element that we have NEVER touched on is up there as being as British as it gets – the pie.

 

And with British Pie Week around the corner (7 – 13 March) we thought it wouldn’t do any harm to celebrate the humble pie by making it less humble. And the best way of doing this, we felt, was to give it the John Ross Jr treatment.

 

So, for those looking for a pie with a twist, then this smoked salmon pie recipe will not disappoint, not only in terms of flavour but also down to the fact that it can be made the night before for ease.

 

We’ve also put our recently launched product, the Cajun Pulled Salmon (salmon that has been slowly kiln roasted before being pulled off the fillet and marinated in mild Cajun spices), to the test here and it certainly works, combining traditional smoked salmon flavours with the more adventurous tones of the Cajun spices.

 

Pulled Salmon pie

 

Serves 6

 

Ingredients

 

• Three packs of John Ross Jr’s Pulled Salmon with Cajun Spices
• 600g of puff pastry
• 450ml fish stock
• 175g short grain rice
• 75g chopped dill
• 60g salted butter
• 1 egg yolk beaten together with a dash of milk
• 1 teaspoon of ground nutmeg
• Black pepper
• Salad to serve with the pie
• Pinch of salt
• 1 tablespoon fresh lemon juice
• 150g baby spinach leaves
• Two hard boiled eggs

 

Bring the stock to the boil before adding the rice and salt and cooking until ready.

 

In a separate pan, melt the butter and add the lemon juice. Once mixed, add the cooked rice. Lightly wilt the spinach in another pan with butter until you have a cooked spinach texture. Then chop both eggs, mix with the spinach, rice, chopped dill and pepper.

 

Roll out the pastry into a large rectangular shape approx. 40cm x 30cm and cut in two in the middle so that you have two squares of equal size. Take the first square, lay it on a greased tray and spoon out the rice mixture on top of it. On top of that, lay the Pulled Salmon with Cajun Spices in flakes (the product is already flaked, however you may want to break it down into smaller pieces). Brush the edges of the pastry with the egg yolk mixture before taking the second pastry square and placing it on top to seal the pie.

 

Brush the whole pie with the egg yolk mixture, sprinkle with the nutmeg and prick it with a fork before placing in a pre-heated oven, at 220 degrees Celsius, and cooking for 25 minutes.

 

Will you be cooking a pie for British Pie Week? If so, we want to hear about it. Send in your pie pics via our Facebook Page or Tweet them to @JRJsmokedsalmon.