FLAT SMOKED SALMON PIE

SALAD

½ a savoy cabbage, cored, halved and finely sliced 250g cooked barley 1 eating apple with skin on, sliced down each side of the core and tossed in a squeeze of lemon 200g red grapes, halved salt and ground black pepper

50g mixed nuts, toasted

To make the French dressing, combine all the ingredients in a small jar and shake to combine.

Combine all the salad ingredients except for the toasted nuts and season with salt and pepper. Toss with the dressing just before serving and garnish with the toasted nuts.

HHSERVES 6

2 x rolls of shop-bought pre-rolled puff pastry

75g Gruyère or Cheddar cheese, grated

40g grated Parmesan cheese 60g butter, melted

75g fresh white breadcrumbs 225g smoked salmon, roughly chopped

2 tbsp chopped dill or chives 1 large garlic clove, crushed 200ml soured cream freshly ground black pepper juice of ½ lemon beaten egg

Preheat the oven to 200C/180C fan/gas 6.

On a lined baking sheet, place one sheet of puff pastry and prick all over with a fork. Bake for 15 minutes and leave to cool.

Mix together the Gruyère or Cheddar, Parmesan, melted butter and breadcrumbs. Scatter half over the half-cooked pastry, leaving a good 1cm clear all round the edge.

Scatter the salmon on top of the cheese mixture. Then scatter over the dill or chives.

Mix the garlic with the soured cream and spread all over the salmon. Season well with pepper but no salt.

HHHHHSprinkle evenly with the lemon juice and top with the rest of the cheese and breadcrumb mixture. Wet the edge of the bottom piece of pastry with the lightly beaten egg and put the top sheet of pastry in place, pressing the edges to seal it well.

Use any pastry trimmings to decorate the pie and brush all over with the beaten egg.

Bake for 35-40 minutes or until the pastry is crisp and golden.

HHHPRUE’S TIP The whole pie can be assembled the day before your party. Re-glaze with egg prior to baking.