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Salmon & Sweet Potato Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 300 g salmon or white fish
  • 2 large red sweet potatoes
  • 200 g red lentils
  • salt and pepper
  • 2 sticks celery
  • 3 black salsify
  • 1 leek
  • 200 g spinach
  • 250 ml water
  • 1 Knorr Fish Stock Pot
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 bunch of chives
  • 300 g raw king prawns

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

408kcal

Energy (kJ)

1713kJ

Protein (g)

49.9g

Carbohydrate incl. fibre (g)

35.6g

Carbohydrate excl. fibre (g)

28.5g

Sugar (g)

1.6g

Fibre (g)

7.1g

Fat (g)

8.2g

Saturated fat (g)

1.3g

Unsaturated fat (g)

4.1g

Monounsaturated fat (g)

1.8g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

192mg

Sodium (mg)

631mg

Salt (g)

1.58g

Vitamin A (IU)

3878IU

Vitamin C (mg)

20.9mg

Calcium (mg)

91mg

Iron (mg)

5.39mg

Potassium (mg)

810mg

Total

1633kcal

6851kJ

199.4g

142.4g

113.8g

6.3g

28.6g

32.9g

5.2g

16.3g

7.0g

9.1g

0.0g

768mg

2525mg

6.31g

15512IU

83.8mg

363mg

21.54mg

3239mg


  • 1 Preheat the oven to 200 °C.
  • 2 Cut the salmon into slices. Wash and cut the sweet potatoes into small cubes, cook together with the lentils for about 20 minutes and drain. Mash the potatoes and the lentils, season with salt and pepper and set aside.
  • 3 Wash and cut the celery, salsify and leek into even sized pieces and wash the spinach.
  • 4 Make the sauce; cook the water on the stove (keep stirring), add the fish stock pot and lemon juice.
  • 5 Add the all vegetables, garlic and finely chopped chives, salt and pepper to taste.
  • 6 Cook for 1 minute and remove from heat. Add the prawns to the sauce.
  • 7 Add the fish sauce with prawns and vegetables to an oven dish. Then place the slices salmon on top of the sauce and cover. Gently cover with sweet potato mash and bake for 20 –25 minutes.