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Ingredientes
- 300 ml Warm lowfat milk
- 150 gm Cod fillet, skinned
- 150 gm Salmon fillet, skinned
- 1 x Onion, minced
- 150 gm Potato, diced and par-boiled
- 1 sm Bunc dill
- 450 gm Jus Roll shortcrust pastry sheets
- Â Â A little lowfat milk to glaze
- 1 lrg Egg
- 1 Tbsp. White wine vinegar
- 1/2 tsp English mustard pwdr
- 150 ml Sunflower oil
- 25 gm Capers
- 25 gm Gherkins
- 1 sm Shallot, finely minced
- Â Â Selection of salad leaves
Direcciones
- Preheat oven to 230c/450f/Gas 8.
- 1 Heat the lowfat milk in a shallow pan. Add in the cod, salmon and minced onion.
- Leave to simmer for 2-3 min. Drain off the lowfat milk.
- 2 Finely chop the dill. Cut out 4 x 15cm/6" pastry circles, rolled out quite thin.
- 3 Place the fish and onion mix into a bowl and break up the fish with a fork. Stir in the par-boiled potatoes and 2 tbsp minced dill. Season the mix well.
- 4 Take two 15cm/6" pastry circles and spoon on a little of the fish mix to one side of the circle.
- 5 Dampen the edges of the pastry and fold over to cover the mix. Press the edges together.
- 6 Make a tiny vent with a knife. Transfer to a greased baking sheet. Brush over a little lowfat milk for a glaze. Transfer to the oven and bake for 8-10 min.
- 7 For the Tartare Sauce: Separate the egg. In a mini blender, add in the egg yolk, wine vinegar and mustard pwdr for two min till pale.
- 8 Whisk in the oil continuously and gradually. The mix will begin to thicken.
- 9 Finely chop the capers and gherkins. Stir these and the shallot into the sauce. Season to taste.
- 10 Arrange some salad leaves and a dollop of tartare sauce onto the serving plate. Remove the pasties from the oven and transfer to the serving plate.
