Sumptuous Salmon Pie
Delight in the comforting elegance of this Sumptuous Salmon Pie, a buttery, golden-crusted masterpiece brimming with creamy, herbed salmon filling. Flaky puff pastry encases a luxurious blend of oven-baked salmon, a velvety Dijon mustard cream sauce, and aromatic accents of fresh dill, lemon zest, and spring onions, creating a harmonious balance of flavors. Perfect for family dinners or special gatherings, this handmade pie comes together in just over an hour, making it an impressive yet approachable dish. Serve it warm alongside a crisp green salad or roasted vegetables for a meal that's sure to impress. Whether you're seeking a centerpiece for a festive table or a way to elevate weeknight dining, this irresistible salmon pie is your answer.
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Recipe Information
Ingredients
- 500 grams Salmon fillet
- 2 Puff pastry sheets
- 50 grams Butter
- 30 grams All-purpose flour
- 300 ml Milk
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill
- 1 teaspoon Lemon zest
- 3 Spring onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg
Instructions
Preheat the oven to 200°C (392°F).
Season the salmon fillet with a pinch of salt and pepper. Bake it in the preheated oven for 12-15 minutes or until just cooked through. Let it cool slightly, then break it into large flakes, removing any skin or bones.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the milk, ensuring no lumps form, and cook for 3-4 minutes until the mixture thickens into a smooth sauce.
Remove the saucepan from heat and stir in the Dijon mustard, chopped fresh dill, lemon zest, finely chopped spring onions, salt, and black pepper. Mix until well combined.
Gently fold the flaked salmon into the sauce and allow the mixture to cool to room temperature.
On a floured surface, roll out one puff pastry sheet to fit the base and sides of a 23cm (9-inch) pie dish. Press the pastry into the dish and trim any overhang.
Spoon the cooled salmon mixture into the pastry-lined pie dish, spreading it out evenly.
Roll out the second puff pastry sheet and place it over the filling as the pie lid. Trim the edges and press to seal. Use a fork or your fingers to crimp the edges decoratively.
Beat the egg in a small bowl and brush it over the top of the pie for a golden finish.
Cut a few small slits in the top of the pastry to allow steam to escape during baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
Let the pie rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.8 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 69.7 mcg | 349% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3313 mg | 70% | |
*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.
