Cheesy salmon pie
This Cheesy Salmon Pie features tender salmon, creamy cheddar, and fresh vegetables enveloped in flaky puff pastry. It's easy to make and perfect for both casual dinners and special occasions.
Cook time 45 min
Prep time 20 min
Ingredients:
1/4 cup butter1 leek
1 stalk celery
2 tbsp all-purpose white wheat flour
1 cup chicken gravy
1/3 cup light sour cream
1 lb salmon
1/2 cup peas
2 tbsp cheddar cheese
1 tsp tarragon (estragon)
2 tbsp lemon zest
1 sheet puff pastry
1 egg
Get ready to experience a delightful fusion of flavors with our cheesy salmon pie recipe. This dish combines succulent salmon, creamy cheddar cheese, and fresh vegetables encased in a buttery puff pastry. Whether you're preparing a weekday dinner or an elegant meal for guests, this salmon pie is sure to impress and satisfy.
Instructions:
- Preheat your oven to 400°F (200°C).
- Finely slice the leek and dice the celery. Cut the salmon into bite-sized pieces and zest the lemon.
- In a large skillet over medium heat, melt the butter. Add the leek and celery, cooking until they are soft, about 5-6 minutes.
- Stir in the flour, cooking for another 1-2 minutes to form a roux. Gradually add the chicken gravy while continually stirring, ensuring no lumps form.
- Once the mixture is smooth and thickened, mix in the light sour cream.
- Gently fold in the salmon pieces and peas. Allow the mixture to cook for 3-4 minutes until the salmon is partially cooked through.
- Stir in the grated cheddar cheese, tarragon, and lemon zest. Season with salt and pepper to taste.
- Remove the skillet from the heat and let the filling cool slightly.
- Roll out the puff pastry on a floured surface if needed. Lay it over a greased pie dish, trimming any excess dough from the edges. (Alternatively, you can place the filling in the dish first, then cover the top with the puff pastry.)
- Pour the salmon and vegetable filling into the pie dish, spreading it out evenly.
- If using the pastry as a top crust only, lay the puff pastry sheet over the filling. Press the edges to seal and trim any excess. Cut a few slits in the top to allow steam to escape.
- Brush the pastry with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling hot.
- Allow the pie to cool slightly before serving. This Cheesy Salmon Pie pairs wonderfully with a fresh green salad or steamed vegetables.
With a few simple steps and high-quality ingredients, you can create a memorable dish that brings comfort and sophistication to your dining table. The combination of tender salmon, creamy cheese, and crisp puff pastry makes this cheesy salmon pie a winner every time. Enjoy this delectable treat with family and friends, and revel in the compliments you’re sure to receive!
Cheesy salmon pie FAQ:
A standard 9-inch pie dish works best for this cheesy salmon pie. Ensure it's deep enough to hold the filling and puff pastry.
The salmon is cooked when it becomes opaque and flakes easily with a fork. Since it's partially cooked during the filling preparation, it should finish cooking in the oven.
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before using to avoid excess moisture in the filling.
Store leftover cheesy salmon pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
If you don't have tarragon, try using dill or parsley for a different flavor profile, though it may alter the taste of the dish slightly.
Tips:
- Preparation: Ensure all ingredients are pre-measured and ready to go before you start cooking. This helps streamline the cooking process and ensures you don't miss any steps.
- Salmon: Use fresh, high-quality salmon for the best flavor. If you can’t find fresh salmon, thaw frozen salmon completely and pat it dry before using.
- Puff Pastry: Keep the puff pastry cold until you're ready to use it. This helps achieve a flaky, crispy crust. If it gets too warm, return it to the fridge for a few minutes.
- Leek and Celery: Cook the leek and celery until they're tender to enhance their flavors. Make sure to clean the leek thoroughly to remove any grit or dirt.
- Cheddar Cheese: Grate the cheddar cheese fresh for the best melt and flavor. Pre-packaged shredded cheese often contains anti-caking agents that affect melting.
- Lemon Zest: Use a microplane grater for the lemon zest to get fine, uniform pieces which distribute evenly and add a fresh, vibrant flavor to the pie.
- Egg Wash: Brush the puff pastry with beaten egg before baking to give it a beautiful, golden-brown finish.
Nutrition per serving
4 ServingsCalories 770kcal
Protein 36g
Carbohydrates 50g
Fiber 3.21g
Sugar 3.65g
Fat 50g
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