1salmon fillet - skin off & bones removed(approximately 150 g)
3stalks rainbow chard
Pre-heat oven to 200 degrees C (400 degrees F)
Peel and chop the potatoes; cook on the stove top in boiling water until tender. Once cooked, mash or put through a potato ricer and add a tablespoon or two of butter and a splash of milk. Mix & set aside.
Blanch the rainbow chard in boiling water and finely chop along with the tomato, parsley and salmon. Grate the carrot and combine all ingredients in a bowl. Add the juice of half a lemon along with the zest, the creme fraise & the nutmeg.
Add filling to 6 ramekins and top with the potato prepared earlier
Cook for 40 minutes, serve warm
Makes approximately 6, 100ml individual pies Suitable to freeze