Salmon Pie with Egg Sauce
Indulge in the comforting elegance of Salmon Pie with Egg Sauce, a savory dish that brings together flaky salmon, buttery pie crust, and creamy, rich flavors. Perfectly seasoned and layered with tender cooked rice, this hearty pie is baked to golden perfection and paired with a velvety egg sauce made from chicken stock, cream, and chopped hard-boiled eggs. Whether you're planning a family dinner or a holiday feast, this impressive yet approachable recipe showcases a delightful blend of textures and flavors. Ready in under 90 minutes and serving up to six, it’s a crowd-pleasing centerpiece that’s as satisfying as it is memorable.
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Recipe Information
Ingredients
- 400 grams Salmon fillet (cooked, flaked and deboned)
- 150 grams Cooked rice
- 60 grams Butter
- 30 grams All-purpose flour
- 300 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Chopped parsley
- 500 grams Pie crust dough (ready-made or homemade)
- 3 whole Hard-boiled eggs (chopped)
- 1 whole Egg (beaten, for egg wash)
- 250 milliliters Chicken stock
- 100 milliliters Cream
Instructions
Preheat your oven to 200°C (400°F).
On a floured surface, roll out half of the pie crust dough and line a 9-inch pie dish. Prick the base with a fork and set aside.
In a medium saucepan, melt half of the butter (30g) over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk until smooth and thickened. Stir in half the salt (0.5 teaspoon), black pepper, parsley, and flaked salmon. Set aside the filling to cool slightly.
Spoon the cooked rice into the base of the prepared pie crust and spread evenly. Add the salmon mixture over the rice layer.
Roll out the second half of the pie crust dough and place it over the filling. Trim the edges and crimp to seal. Cut a few small slits in the top to allow steam to escape.
Brush the top of the pie with the beaten egg for a golden finish.
Bake in the preheated oven for 40-45 minutes or until the crust is golden and cooked through.
While the pie is baking, prepare the egg sauce. In a saucepan, melt the remaining butter (30g) over medium-low heat. Gradually stir in the chicken stock and cream, whisking constantly.
Once the sauce begins to thicken slightly, stir in the chopped hard-boiled eggs and season with the remaining salt (0.5 teaspoon). Heat through but do not boil.
Remove the pie from the oven and allow it to cool for 10 minutes before serving.
Slice the salmon pie and serve with warm egg sauce drizzled on top.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 13.1 mcg | 65% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 490 mg | 10% | |
*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.
