Salmon and gammon shortcake

At a glance

Preparation time: 20 mins

Cooking time: 20 mins

Earlier this week, I wrote about Australian food abominations, including the cat food-meets-cat sick monstrosity that is tuna mornay. But if you swap out tinned tuna for tinned pink salmon and give it a fish pie vibe, you have an altogether different dish. One of Mum’s dinnertime staples is salmon shortcake – I had an urge to make it the other day so I got her to email me the recipe from Australia. Naturally, I cannot leave a recipe alone so I took Mum’s recipe, added creme fraiche, sweet paprika, dill and leftover gammon to create salmon and gammon shortcake.

I promise I didn’t go with this recipe just because it has an amusing rhyming name. I had leftover gammon from last weekend’s roast so I chopped it into little pieces and popped it into two freezer bags for later use. When I realised the gammon chunks would work well with the salmon, a new dish was born. If you haven’t got any cooked gammon on hand (I realise that is a bit of a niche ingredient…), diced bacon would work just as well.

This made enough for dinner for two and we’ll polish off the rest for lunch tomorrow.

Ingredients

2 tablespoons salted butter (unsalted works fine too – I am just a salt fiend…)

1 onion, diced

1 bunch spring onions, finely sliced (the bunch of about 6-8 spring onions from the supermarket)

2 cloves garlic, crushed

3/4 cup milk

200g creme fraiche

2 tablespoons plain flour

200g tin pink salmon

200g chopped cooked gammon or diced bacon

2 tablespoons lemon juice

Salt, sweet paprika and dill to taste

For the shortcake topping

1 cup self-raising flour

1 tablespoon butter

100g grated cheese

1/2 cup milk

 

Instructions

  1. Grease a shallow baking dish or pie dish. Set aside.
  2. Melt the butter and cook the onion, spring onion and garlic over a high heat until the onion starts to soften.
  3. Turn the heat down to low and add the milk, creme fraiche and flour. Stir through until you have a creamy, smooth sauce.
  4. Turn off the heat and season with salt, sweet paprika and dill, then stir through the lemon juice.
  5. Add the salmon and gammon. Over a low heat, break up the salmon with a fork and combine everything well.
  6. Pour the salmon and gammon mixture into the greased dish. Set aside.
  7. Preheat the oven to 200 degrees C.
  8. For the shortcake topping, put the flour into a bowl, make a well and add the butter and milk. Mix well with a table knife or a dough hook on a hand mixer.
  9. Add the cheese to the dough and turn out onto a board. Using your hands, squish the dough out until it’s about 0.5cm thick.
  10. Cut the dough into shapes – Mum likes to cut it into triangles but I used a heart-shaped biscuit cutter – and place the shapes on top of the salmon and gammon mix.
  11. Bake for 20 minutes or until the topping is puffy and golden-brown.