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Susan Jung

Gordon Mackenzie moved from Scotland to Hong Kong in 1989, working everywhere  from Hong Kong Baguette to the Stanley's Group of restaurants. Now he has returned to his roots as executive chef at the Argyll Room and Caledonia restaurants in Central. At home in Sheung Wan, he uses two famous Scottish ingredients in that other staple, the pie.

Scottish salmon and oyster pie

Ingredients

460ml milk

1/2 medium-sized onion

1 bay leaf

1 tsp whole peppercorns

500 grams salmon fillet

6 fresh oysters

60 grams unsalted butter, plus extra for the potatoes

60 grams flour

Sea salt and freshly ground black pepper

2 tbsp chopped fresh parsley

4 baking potatoes

1.5 tbsp wholegrain mustard

85 grams cheddar cheese

2 heaped tbsp breadcrumbs

Method

Step 1: Prepare all ingredients - chop the onion and shuck and rinse the oysters. Peel the potatoes and grate the cheese.

Step 2: Place the milk, onion, bay leaf and peppercorns in a saucepan and gently heat but do not boil. Add the salmon (skin-side up) and the oysters and simmer gently. Use a slotted spoon to remove the oysters after two minutes and the salmon after about seven, or when the fish is fully cooked. When cool enough to handle, halve the oysters. Remove the skin from the salmon and flake the fish.

Step 3: Make a roux sauce by melting the butter in a pan, then adding the flour and cooking, stirring constantly, until golden brown. Gradually add the milk used to poach the fish and oysters, stirring constantly to prevent lumps. Don't add the liquid too quickly. Cook until the mixture is thick then stir in the fish and oysters, chopped parsley and salt and pepper to taste. Divide the mixture between four heat-proof dishes.

Step 4: Boil the potatoes in salted water until tender then drain and mash. Add the mustard, grated cheese and one tbsp butter. Mix thoroughly and spoon evenly over the fish mixture. Sprinkle with breadcrumbs then bake in a pre-heated oven at 180 degrees Celsius for 20 minutes or until golden brown. Serve with a salad of baby greens dressed with lemon juice and olive oil.

Mackenzie recommends serving this with the Marlborough Mud House sauvignon blanc from New Zealand.



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