Spiced fish and mash pie
Dive into this ocean pie, where mildly spiced fish meets creamy mashed potatoes topped with crunchy seeds for extra bite.
Ingredients
Preparation
Step 1
160 g ready-rolled shortcrust pastry – 1 tbsp vegetable oil – 100 g salmon fillet – 100 g cod fillet – 30 g bacon – 1 onion – 50 g defrosted peas – 50 g parsnip
Dice the salmon and cod, bacon, onion and parsnip. Line a tart mould (approx. 20 x 20 cm) with greaseproof paper and then with the pastry. Heat the oil in a pan and sauté the diced ingredients for about 3 minutes.
Step 2
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml cream – 1 tbsp mustard – 1 tsp lime juice – ½ tsp freshly ground pepper – ½ tsp curry powder – 2 tbsp freshly chopped parsley
Mix the ingredients above. Deglaze the vegetable and fish pan with the mixture and bring briefly to the boil. Spread the filling on the pastry in the tart mould.
Step 3
200 g cooked potatoes – 100 g tinned chickpeas – 20 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 ml cream – 70 g Gouda cheese
Grate the Gouda. Purée the potatoes and chickpeas with the butter, Kikkoman Soy Sauce and cream and fold in the Gouda.
Step 4
1 tbsp pumpkin seeds – 1 tbsp sunflower seeds
Preheat the oven to 180 °C. Spread the mashed potatoes over the fish and vegetable filling, sprinkle the pie with the pumpkin and sunflower seeds, bake for about 20 minutes and serve.
Recipe-ID: 1292
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
160 g ready-rolled shortcrust pastry – 1 tbsp vegetable oil – 100 g salmon fillet – 100 g cod fillet – 30 g bacon – 1 onion – 50 g defrosted peas – 50 g parsnip
Dice the salmon and cod, bacon, onion and parsnip. Line a tart mould (approx. 20 x 20 cm) with greaseproof paper and then with the pastry. Heat the oil in a pan and sauté the diced ingredients for about 3 minutes.
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 30 ml cream – 1 tbsp mustard – 1 tsp lime juice – ½ tsp freshly ground pepper – ½ tsp curry powder – 2 tbsp freshly chopped parsley
Mix the ingredients above. Deglaze the vegetable and fish pan with the mixture and bring briefly to the boil. Spread the filling on the pastry in the tart mould.
200 g cooked potatoes – 100 g tinned chickpeas – 20 g butter – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 50 ml cream – 70 g Gouda cheese
Grate the Gouda. Purée the potatoes and chickpeas with the butter, Kikkoman Soy Sauce and cream and fold in the Gouda.
1 tbsp pumpkin seeds – 1 tbsp sunflower seeds
Preheat the oven to 180 °C. Spread the mashed potatoes over the fish and vegetable filling, sprinkle the pie with the pumpkin and sunflower seeds, bake for about 20 minutes and serve.
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