Crunchy Salmon Pie
Dive into the irresistible layers of this Crunchy Salmon Pie, a savory masterpiece that combines flaky puff pastry with a luscious, creamy salmon filling. Featuring poached salmon fillets, bright notes of lemon juice and Dijon mustard, and the aromatic touch of fresh dill, this dish balances rich flavors with light, herbaceous undertones. A velvety roux envelopes tender peas and chunks of salmon, while a sprinkling of mozzarella cheese adds a subtle, melty finish. Topped with a golden, buttery crust, this comforting pie is perfect for special dinners or cozy family meals. Easy to prepare in just an hour, this recipe yields a show-stopping meal that’s sure to impress. Serve warm alongside a crisp green salad for a delightful culinary experience.
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Recipe Information
Ingredients
- 500 g salmon fillets
- 2 units puff pastry sheets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 350 ml whole milk
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 g frozen peas
- 50 g shredded mozzarella cheese
- 1 unit egg
- 1 teaspoon water
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Bring a medium-sized pot of water to a gentle boil and poach the salmon fillets for 8-10 minutes until they are just cooked through. Remove and let cool slightly before flaking into large chunks.
In a saucepan over medium heat, melt the butter, then whisk in the flour to make a roux. Cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk while whisking to ensure there are no lumps. Cook until the mixture thickens and coats the back of a spoon.
Stir in the lemon juice, dijon mustard, dill, salt, and black pepper. Reduce the heat to low and fold in the peas and flaked salmon. Remove from the heat and let the filling cool slightly.
On a lightly floured surface, roll out one puff pastry sheet and place it into a greased 9-inch pie dish, trimming any excess.
Fill the pie with the cooled salmon mixture, spreading it evenly. Sprinkle the shredded mozzarella cheese on top.
Roll out the second puff pastry sheet and place it over the filling, sealing the edges by pressing them together with a fork or your fingers. Trim the excess pastry and make a small cut in the center to allow steam to escape.
In a small bowl, whisk the egg with the water to make an egg wash. Brush the top of the pie with the egg wash for a shiny, golden crust.
Bake the pie in the preheated oven for 30-35 minutes or until the crust is puffed and golden brown.
Let the pie rest for 5-10 minutes before slicing and serving. Enjoy your Crunchy Salmon Pie!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.2 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 890 mg | 68% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
