Rustic Salmon Pie
Experience comfort food elevated with this delightful Rustic Salmon Pie, a hearty and flavorful dish that's as visually appealing as it is satisfying. This recipe combines tender, flaky salmon fillet, buttery potatoes, and a creamy herb-infused sauce featuring fresh dill and a hint of lemon, all encased in a golden, homemade pastry crust. The simple yet refined technique of searing the salmon and blending it with the silky potato mixture creates a luxuriously creamy filling that's beautifully balanced by the crisp, flaky crust. Perfect for family dinners or an impressive main course at gatherings, this pie is not only delicious but also a true showstopper. With its combination of wholesome ingredients and rustic charm, it’s a surefire crowd-pleaser that celebrates the comforting warmth of home-cooked meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams salmon fillet
- 300 grams potatoes
- 50 grams unsalted butter
- 100 ml milk
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams all-purpose flour
- 150 grams cold unsalted butter (for dough)
- 75 ml cold water
- 1 large egg (for egg wash)
Instructions
Step 1: Preheat your oven to 200°C (400°F).
Step 2: Peel and dice the potatoes into small cubes. Boil them in salted water for 10-12 minutes, or until tender. Drain and set aside.
Step 3: In a medium skillet, lightly pan-sear the salmon fillet for 2-3 minutes on each side, just until it is partly cooked. Set aside to cool, then flake into small pieces.
Step 4: In a small saucepan, melt 50 grams of butter over medium heat. Add the milk, lemon juice, fresh dill, salt, and pepper. Stir well, then mix the flaked salmon and cooked potatoes into this creamy mixture. Let cool.
Step 5: To prepare the pie dough, combine the flour and cold butter (150 grams) in a bowl. Use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs.
Step 6: Gradually pour cold water into the crumb mixture, mixing gently with a fork. Knead lightly until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Step 7: On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a 9-inch pie dish. Press the dough into the dish and trim the excess.
Step 8: Spoon the cooled salmon and potato filling into the pie shell, spreading it evenly.
Step 9: Roll out the remaining dough into a circle large enough to cover the pie. Place it over the filling, pressing the edges together to seal. Trim and crimp the edges as desired.
Step 10: Beat the egg and brush it over the top crust for a golden finish. Use a knife to cut a few small slits in the top to allow steam to escape.
Step 11: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
Step 12: Remove the rustic salmon pie from the oven and let it rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
4054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 10.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 59.4 mcg | 297% | |
| Calcium | 346 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4064 mg | 86% | |
*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.
