TORTA DI PATATE E SALMONE

Potato and Salmon Pie


INGREDIENTS FOR 4 PEOPLE

700 g IODI’
200 g broccoli florets
300 g fresh salmon, skin and bones removed
knobs of butter
salt, chopped parsley
béchamel sauce:
250 g milk
1 tbps plain flour
1 tbps butter

TIME

80
MINUTES

DIFFICULTY

piuCucina

Method

1) Melt the butter in a saucepan then, off the heat, add the flour then, stirring continuously, the milk in a steady drizzle. 2) Put the pan back over a moderate heat, keep stirring all the time with a wooden spoon until the béchamel thickens. Season with salt. 3) Blanch the broccoli florets for about 6-8 minutes in boiling salted water. 4) Slice the potatoes and cook them for 10 minutes in boiling salted water. 5) Butter an oven dish, spread 3 tbsp béchamel over the bottom followed by a layer of potatoes. Season with salt then cover the potatoes with the broccoli and the diced salmon. 6) Adjust the seasoning and spread the rest of the béchamel over the broccoli and salmon. 7) Cover with other potatoes, adjust the seasoning, dot with a few knobs of butter and drizzle over a little oil. 8) Bake in the oven at 200°C for 20-25 minuti. Take the dish out of the oven, sprinkle with chopped parsley and serve immediately.