250g salmon fillet (skinned and boned), cut in bite sized pieces
250g basa fillet (skinned and boned) cut in bite sized pieces
200g raw shelled green prawns, deveined and roughly chopped
Zest, 1 lemon
2 tbsp olive oil
125g can corn kernals, drained
1/2 cup frozen baby peas, defrosted
50g baby spinach, finely sliced
200g creme fraiche
1/2 cup (125ml) thickened cream
130g pecorino cheese, finely grated
2-3 large sebago potatoes, washed and scrubbed
Instruction
Combine spring onion and chives and add to your pie dish. Top with the salmon, basa and prawn pieces and top that with lemon zest and 1 tbsp olive oil. Add the corn kernels and peas then top with baby spinach.
In a bowl combine the creme fraiche, cream and pecorino cheese until mixed then pour over the pie filling.
Thinly slice the potatoes (either by hand or using a mandolin) and layer the potato slices over the top of the pie to fully cover the filling. brush over the remaining olive oil and sprinkle over the remaining pecorino cheese.
Place the pie dish in your air fryer and cook on Bake setting at 180°C for 30 mins until the potatoes are golden and crisp around the edges.
