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Salmon, scallop and mackerel pie with green salad and honey dressing

A luxury fish pie made from mackerel stuffed with salmon mousse, layered with scallops and baked in puff pastry.

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For the puff pastry

  • 250g/9oz plain flour, plus extra for dusting
  • 250g/9oz unsalted very cold butter, cut into small cubes
  • ½ tsp salt
  • 125ml/4fl oz ice cold water
  • 1 free-range egg yolk, beaten

For the salmon, scallop and mackerel pie

For the green salad and honey dressing