|Morning mist, almost like a curtain.|
|Clearing away to reveal a glorious blue sky.|
After lunch we went out again, this time to the nearby village of Purton for a short walk along the canal.
Now for that pie which as I said was my own invention and got thumbs up from both husband and son, although they picked the asparagus out and transfered them to my plate but I didn't mind that, all the more left for me :-)
Salmon, Prawns and Asparagus Pie
1 block of shortcrust pastry
3 salmon filets, cut into thin slices
120g frozen prawns, pre-cooked and peeled
Bunch of fresh asparagus (I used only the heads for this dish)
3 boiled potatoes, cooled and cut into cubes (I used leftover boiled potatoes I had in the fridge)
1 tablespoon butter + extra
1/2 tub single cream
1/2 teaspoon blend of herbs for Salmon (I used Salmon Perfect Shake from Schwartz)
1 tablespoon cornflour
In a pan melt some butter and sauté the heads of the asparagus (I'm keeping the asparagus stalks to use in a soup) together with the boiled potatoes.
Meanwhile roll out the pastry following the instructions on the packet. Line a pie dish with the pastry leaving some of it hanging down the sides.
On the bottom distribute the asparagus and the potatoes, then add the salmon and the prawns. Reserve while you make the white sauce.
In a pan melt a tablespoon of butter, add some of the single cream and the cornflour. Stir with a wooden spoon until it begins to thicken. Add the remaining cream gradually whilst stirring, add the blend of herbs and check the seasoning adding a pinch of salt if needed. You want a thick white sauce.
Spread the sauce evenly over the other ingredients and fold the pastry over the top. Bake in a preheated oven for about 45 minutes or until golden brown.