When I was very little the prospect of eating fish for dinner was nothing short of torture. I hated it so much I convinced myself that it made me sick. Now that my taste buds have matured, I know how to cook, and I have the benefits of being able to buy very fresh fish, I love it. It is very possible that when I was a child living in Indiana fresh fish was not abundantly available, so perhaps my initiation into seafood wasn’t what it could have been.
I think I moved from liking fish to loving it after I started eating fish that Wal and I caught in the lakes of the NSW far south coast. Suddenly the differences between flathead and bream, whiting and blackfish became apparent, and I realised that fish weren’t just ‘white fish’ or ‘dark fish’. I have never looked back.
But I digress. The point of this is that when you have a couple of pampered sprogs that don’t necessarily like fish, this recipe might win them over.
- 1 lg can salmon
- 1/2 c ricotta cheese
- 1/2 c cottage cheese
- 1 spring onion, finely chopped
- 1/2 t dried basil
- 6 medium mushrooms, sliced
- 2 zucchinis, sliced
- 2 1/2 sheets puff pastry
Remove bone and skin from salmon, and mix with cheeses, spring onion and basil. Saute mushrooms and zucchini separately. Grease 26cm pie pan. Line with one sheet thickness puff pastry. Spread salmon and cheese over pastry. Layer mushrooms over the mix. Layer zucchini over mushrooms. Use remaining puff pastry to cover pie with cross hatch and trim around the edge. Bake in moderate-hot oven 30 minutes 0r until pie crust is golden brown. It is important that the oven is pre-heated for this recipe.