Fish Pie With Fresh and Smoked Salmon

Ingredients

• 1  bay leaves 
• 0.5 teaspoon peppercorns black
• 1 tablespoon butter 
• 1 cup chicken stock see 
• 2 teaspoons cornstarch dissolved in 1 tbs water
• 1 teaspoon chives dried
• 1 teaspoon tarragon dried
• 0.5 cup yogurt plain
• 1 tablespoon horseradish 
• 1 teaspoon juice of lemon 
• 3 tablespoons milk 
• 1 tablespoon olive oil 
• 1  onion chopped
• 2 medium potatoes 
• 4 ounces salmon smoked dry
• 8 ounces salmon fresh
• 8 ounces savoy cabbage sliced
• 0.5 cup wine 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Peel potatoes and cut into chunks
2. Cook in boiling, salted water until tender, app. 15 minutes
3. Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed
4. Put fresh salmon in a medium skillet, add water to almost cover, lemon juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15 minutes. It should be opaque and flake easily with a fork.
5. Remove salmon and cut into large chunks
6. Roughly chop the smoked salmon
7. Saut onion in oil until tender
8. Add cabbage and saut, stirring 2 - 3 minutes.
9. Add white wine, chicken stock, herbs, cover and simmer 10 minutes
10. Dissolve cornstarch in water and add to cabbage, stirring until thickened
11. Remove from heat and add yogurt and stir well to combine.
12. Add both salmons to cabbage and stir gently.Spoon into a baking dish
13. Top with potatoes
14. Bake, 400F (200C) for 15 minutes or until the top starts to brown.