1 recipe Finnan Sasquatch
1/2 cup sliced red onion
1 cup grated cheese (mozzarella, fontina or Parmesan) to sprinkle on top
Preheat oven to 400 degrees. Make the crust as below. Allow crusts to cool briefly. Spread a layer of seasoned mashed potatoes, 1/2-inch thick, to cover each crust. Spread the Finnan Sasquatch over the potatoes. Sprinkle with onion slices and fresh basil. Cover with a good layer of cheese. Bake until brown and bubbly, approximately 25 minutes. Serve warm.
Gluten-Free Duck Fat Crust from the GAPS Diet
21/2 cups ground almond
1/4 cup duck fat
3 eggs, beaten
(I would add a pinch of salt to the crust)
Preheat oven to 300 degrees. Grease a cast iron skillet with duck fat. A 9-by-11 inch baking sheet would work, also.
In a large bowl, mix together almonds and duck fat until crumbly. Add eggs. Work together with wet hands. Press onto skillet. Bake until lightly browned, about 25 minutes.
There are many variations on this crust from the “Gut and Psychology Syndrome, natural treatment for” or the GAPS diet, by Natasha Campbell-McBride.
2 pounds smoked fish (haddock, cod, trout, salmon)
1 quart milk or cream
2 tablespoons butter or duck fat
2 tablespoons all-purpose white flour (for gluten-free use corn flour or arrowroot)
2 diced hard-boiled eggs
3/4 cup frozen or fresh green peas or edamame, shelled
Cayenne pepper to taste
Freshly ground white or black pepper to taste
Allspice to taste
Nutmeg to taste
Cream sherry or brandy (optional)
In a deep skillet, gently simmer smoked fish in 1 quart milk or cream for 10 minutes
Remove fish and reserve to side. Save milk for making light cream sauce below.
Melt butter or duck fat. (Do not brown.)
Whisk in all-purpose white flour until smooth. Will be somewhat dry.
Whisk in reserved 1 quart whole milk or light cream (the same liquid in which the fish was simmered.)