Salmon & prawn pie
250 g, halved
600 g, scrubbed
450 g, cut into bite-sized chunks
King Prawns, Raw
200 g, shelled
1 zest(s) of 1, grated
1 tablespoons, chopped
Peas, fresh or frozen
Calorie controlled cooking spray
Cooked Mixed Vegetables
4 portion(s), medium, to serve
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the tomatoes in a bowl with ½ tsp salt. Toss to mix and arrange in a colander, cut-side-down, and cover with a plate weighed down with a tin. Leave to drain for 30 minutes.
- Meanwhile, bring a pan of water to the boil and add the potatoes to the pan. Simmer for 15 minutes, then drain and run under cold water until cool. Peel and grate.
- Place the salmon pieces in a 1½ litre ovenproof dish with the prawns. Add the lemon zest, dill and the peas. Pat the tomatoes dry and add to the dish. Season and stir to mix.
- Arrange the grated potato over the top and mist with the cooking spray. Bake for 40–45 minutes or until the top is golden, then serve with the steamed vegetables.