Salmon, lemon and caper with kumara mash pie

Salmon, lemon and caper with kumara mash pie. Photo / Babiche Martens

Makes 4

2 cups cooked and mashed kumara
30g butter, plus 30 gms extra
1 Tbs milk
Salt and pepper
1 Tbs plain flour
1 cup milk
500g fresh salmon, roughly chopped
Finely grated zest of one lemon
1 Tbs capers, rinsed and finely chopped
1/2 Tbs parsley, finely chopped
Grated cheddar cheese
Chives

1 Preheat oven to 180C. Mix the kumara with the first measure of butter, add the milk and season well.

2 Heat a saucepan, add the second measure of butter then stir in the flour and cook until frothy.

3 Gradually whisk in the second measure of milk then add the salmon, lemon zest and capers. Gently simmer for 5 minutes.

4 Add the parsley and stir. Taste for seasoning before spooning into individual ramekins. Top with the mashed kumara then cheese. Bake for 20 minutes or until golden. Serve with a grind of black pepper and snipped chives.

Unlock all articles by subscribing to this international offer

All-Access + BusinessDesk Weekly

Herald Premium, Viva Premium, The Listener & BusinessDesk

Pay just

$10

$2

per week

See all offers

Already a subscriber? Sign in here

Or