This salmon pie recipe is made with a mixture of mashed potatoes and cauliflower and fish, seasoned with fresh herbs.
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Preheat the oven to 350 degrees F.
Lightly grease a 2 quart casserole dish with butter. Set aside.
Clean the cauliflower and separate into florets.
Peel and wash the potatoes and then cut into bite-sized chunks.
Place the potatoes and cauliflower 1/2 teaspoon salt, in a large pot, and just cover with water.
Salt the water and cook on medium-high heat for about 20 minutes or until tender.
In the meantime, add the olive oil to a large skillet over low heat and add in the garlic, onion and shallots. Cook for about 15 minutes.
Strain the potatoes and cauliflower and put into a large mixing bowl. Mash them together, slowly adding in the milk.
Cut the salmon fillets into bite sized cubes and place them into the casserole dish. Season with salt and butter. Top the salmon with the onion and garlic mixture from the skillet and then sprinkle with half of the tarragon. Spread the mashed potato mixture over the top evenly.
Use a food processor to process the bread, along with the rest of the tarragon and butter. Pulse into crumbs are formed. Sprinkle the bread crumbs over the casserole.
Place casserole in the oven for 45 minutes or until the top is golden brown and crisp. Allow to cool for 5-10 minutes before serving.