Salmon Smoked Mackerel Pie
Dive into the comforting flavors of a coastal classic with this rich and flaky Salmon Smoked Mackerel Pie. This delightful dish combines tender salmon fillet, smoky mackerel, and creamy potatoes, all enveloped in a luscious, lemon-scented cream sauce infused with fresh parsley. Encased in a golden, buttery puff pastry crust, this savory pie is as satisfying as it is elegant—perfect for a family dinner or a special occasion. Ready in just over an hour, this recipe balances simple techniques like a homemade roux and an easy puff pastry topping to create restaurant-quality results at home. Serve it warm for a truly indulgent seafood feast that’s sure to impress! Keywords: Salmon Smoked Mackerel Pie, seafood pie recipe, puff pastry pie, creamy fish pie, elegant dinner ideas.
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Recipe Information
Ingredients
- 300 grams Salmon fillet (boneless, skinless)
- 200 grams Smoked mackerel (skin removed, flaked)
- 400 grams Potatoes (peeled and cubed)
- 50 grams Unsalted butter
- 30 grams All-purpose flour
- 300 ml Whole milk
- 100 ml Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Puff pastry (pre-rolled sheet)
- 1 unit Egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Bring a pot of salted water to a boil, and cook the cubed potatoes for about 12-15 minutes or until tender. Drain and set aside to cool slightly.
Season the salmon fillet with a pinch of salt and pepper. Place the fillet in a parchment-lined baking dish, cover with foil, and bake for 12-15 minutes or until just cooked through. After cooking, flake the salmon into chunks and set aside to cool.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually add the milk to the roux, whisking constantly to create a smooth sauce. Cook for about 5 minutes, or until slightly thickened.
Stir in the heavy cream, lemon zest, fresh parsley, and season with the remaining salt and black pepper. Remove the saucepan from the heat.
In a large mixing bowl, combine the cooked potatoes, flaked salmon, and flaked smoked mackerel. Pour the sauce over the mixture and gently fold until well combined.
Transfer the filling mixture into a deep, oven-safe pie dish.
Roll out the puff pastry (if necessary) and cover the top of the pie dish, trimming any excess. Press the edges down to seal and crimp with a fork. Cut a small steam hole in the center of the pastry.
Brush the pastry top with beaten egg to create a golden crust.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Allow the pie to cool slightly for 5 minutes before serving. Enjoy your Salmon Smoked Mackerel Pie!
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.9 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 59.9 mcg | 299% | |
| Calcium | 181 mg | 14% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3375 mg | 72% | |
*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.
