INGREDIENTS

INSTRUCTIONS

Preheat oven to 230c/450f/Gas 8.  1 Heat the milk in a shallow pan. Add
the cod, salmon and chopped  onion. Leave to simmer for 2-3 minutes.
Drain off the milk.  2 Finely chop the dill. Cut out 4 x 15cm/6" pastry
circles, rolled out  quite thin.  3 Place the fish and onion mixture
into a bowl and break up the fish  with a fork. Stir in the par-boiled
potatoes and 2 tbsp chopped dill.  Season the mixture well.  4 Take two
15cm/6" pastry circles and spoon on a little of the fish  mixture to
one side of the circle.  5 Dampen the edges of the pastry and fold over
to cover the mixture.  Press the edges together.  6 Make a tiny vent
with a knife. Transfer to a greased baking sheet.  Brush over a little
milk for a glaze. Transfer to the oven and bake  for 8-10 minutes.  7
For the Tartare Sauce: Separate the egg. In a mini blender, add the
egg yolk, wine vinegar and mustard powder for two minutes until pale.
8 Whisk in the oil continuously and gradually. The mixture will begin
to thicken.  9 Finely chop the capers and gherkins. Stir these and the
shallot  into the sauce. Season to taste.  10 Arrange some salad leaves
and a dollop of tartare sauce onto the  serving plate. Remove the
pasties from the oven and transfer to the  serving plate.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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