Salmon Pie
Delightfully flaky and brimming with flavor, this homemade Salmon Pie is a gourmet twist on comforting classics, perfect for seafood lovers seeking an impressive yet approachable dish. Featuring a buttery, golden crust made from scratch, this recipe showcases tender, pan-seared salmon fillet mingling seamlessly with a creamy filling infused with Dijon mustard, fresh herbs like dill and parsley, and a hint of nutmeg for added warmth. The aromatic sautée of shallots and garlic adds depth, while the egg-washed crust ensures a crisp exterior that contrasts beautifully with the rich, savory filling. Ready in under two hours, this elegant entrée is perfect for dinner parties or cozy family meals, offering a hearty way to enjoy salmon in a show-stopping presentation.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.25 cup Cold water
- 0.5 teaspoons Salt
- 1 lb Salmon fillet (skinless)
- 1 tablespoon Olive oil
- 1 medium Shallot (finely chopped)
- 2 Garlic cloves (minced)
- 0.5 cup Heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Parsley (chopped)
- 1 Eggs (beaten, for egg wash)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
In a large bowl, combine the all-purpose flour and salt. Cut the cold butter into small cubes and incorporate it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the salmon fillet and cook for 3-4 minutes on each side until cooked through. Remove from heat, flake the salmon into small pieces, and set aside.
In the same skillet, sauté the chopped shallot and minced garlic until fragrant and translucent, about 2 minutes.
In a medium bowl, combine the flaked salmon, sautéed shallot and garlic, heavy cream, Dijon mustard, fresh dill, parsley, black pepper, and nutmeg. Stir until well combined.
Roll out one of the chilled dough disks on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the dish, pressing it gently into place.
Spoon the salmon mixture evenly into the pie crust.
Roll out the second dough disk and place it on top of the salmon filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits on the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden, shiny finish.
Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.1 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 43.0 mcg | 215% | |
| Calcium | 191 mg | 15% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2002 mg | 43% | |
*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.
