Salmon Herb Pie
Discover the ultimate comfort dish with this Salmon Herb Pie, a flaky and savory delight that’s perfect for any occasion. Encased in golden, buttery puff pastry, this pie features tender salmon fillet chunks entwined with a creamy blend of fresh dill, parsley, green onions, and zesty lemon. Infused with the rich creaminess of cream cheese and a hint of garlic, every bite singes with freshness and indulgence. The easy-to-follow recipe comes together in under an hour, making it ideal for weeknight dinners or an elegant brunch centerpiece. Finished with an egg wash for a gloriously crisp crust, this dish pairs beautifully with a crisp green salad or roasted vegetables, ensuring a meal that’s both comforting and sophisticated. Perfect for seafood lovers and those seeking a hassle-free yet impressive entrée, this Salmon Herb Pie will quickly become a family favorite.
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Recipe Information
Ingredients
- 500 grams Salmon fillet (boneless, skinless)
- 2 sheets Puff pastry sheets
- 200 grams Cream cheese
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 3 stalks Green onions (chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Lemon zest
- 1 unit Egg (beaten, for egg wash)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Lightly flour your work surface and roll out both puff pastry sheets into equal-sized rectangles. Set one aside for the pie lid.
In a mixing bowl, combine the cream cheese, chopped dill, parsley, green onions, minced garlic, lemon zest, salt, and black pepper to create a creamy herb filling.
Cut the salmon fillet into bite-sized chunks and gently fold them into the herb mixture, ensuring the salmon is evenly coated.
Place one pastry sheet onto the prepared baking sheet and spoon the salmon mixture evenly across the center, leaving a 2 cm (1 inch) border around the edges.
Brush the edges with beaten egg, then carefully lay the second puff pastry sheet on top. Press the edges together to seal and crimp them with a fork for a decorative finish.
Brush the top of the pastry with the remaining beaten egg for a golden crust, and use a sharp knife to cut a few small slits in the top for steam to escape.
Bake in the preheated oven for 30-35 minutes or until the pastry is puffed and golden brown.
Remove from the oven and let the pie rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.6 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 66.8 mcg | 334% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2492 mg | 53% | |
*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.
