Friday is Pie day.

Featuring Gina`s, Salmon, blue cheese & spinach Burek, made with Woodston smoked Salmon & Stichelton.

Christmas was finally over and the time had come to begin rounding up all of the hangers on from the fridge, and turning them into some form of hash, pie or possibly a curry/fricassee/etouffee etc, etc. Gina had discovered some smoked salmon and Stichelton lurking in the back of the fridge, and decided to use them up in a Burek for Friday night`s dinner.

The pie filling.

Approximately 200 grams of Woodston cured Salmon, and 200 grams of Stichelton were combined along with two generous handfuls of wilted spinach, all seasoned with white pepper & ground nutmeg. Enough sour cream was then used to bind everything together.

Woodston smoked salmon. Stichelton, wilted spinach & sour cream.

The ingredients are well combined and chilled briefly. (20 mins.)

The Burek topping.

An eight inch pie dish with detachable bottom is liberally brushed with melted butter and then layered with innumerable sheets of filo pastry which is brushed with a mixture of olive oil and a little melted butter. The final half dozen layers of laminate should overlap the rim of the dish, to be gathered up, so as to cover the pie filling.

The pasty sheets are held together with a mixture of olive oil & melted butter.

The pie filling is gently eased into the dish, evenly filling the Burek.

The Burek decoration.

Additional strips of filo pastry are `scrunched up!` and strewn across the top of the pie in a fairly haphazard fashion. The Burek is then decorated with, toasted Pistachio & Pine nuts and drizzled with a reduced, aged balsamic vinegar glaze, and a Pomegranate Molasses.

At this point the pie goes into the fridge, and VERY strict and above all, CLEAR instructions are left for Eddie, with regard to cooking time and temperatures, which are not to be deviated from UNDER ANY CIRCUMSTANCES! (20 minutes at 180.)

The dressed, but unbaked pie.

Presentation.

The finished pie was matched with a St Feuillien Saison, which we failed to photograph!

The finished Burek.

FREE BEER FRIDAY Question.

To claim a free drink at the shop, simply answer the following question. T&C`s apply.

Q; Which four ingredients make up the Woodston smoked salmon cure?

Terms and conditions.

The winner will be the first person to post the correct answer in the comments below.

The prize is a single drink up to the value of £10, to be consumed either on, or off site. (drink in or takeaway.) In the case of draught products, serving size restrictions will be adhered to.

Cheers Chums! & Good-Luck!