Individual salmon pies
- 28 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Ingredients:
4 potatoes
800g
2 cups milk (1% fat)
480g
1/2 cup butter
110g
2 tsp olive oil
9g
1 onion
160g
1 carrot
60g
1 stalk celery
130g
2 tbsp all-purpose white wheat flour
30g
2 tbsp lemon zest
30g
2 tsp mustard
10g
1/2 cup peas
60g
1 tbsp dill
16g
1 lb salmon
450g
Instructions:
1. Prepare the Potatoes:
- Place diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15 minutes.
- Drain the potatoes, then return them to the pot.
- Add 1 cup of milk and 1/4 cup of butter. Mash until smooth and set aside.
- Place diced potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15 minutes.
- Drain the potatoes, then return them to the pot.
- Add 1 cup of milk and 1/4 cup of butter. Mash until smooth and set aside.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Preheat your oven to 375°F (190°C).
3. Cook the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the all-purpose flour, and cook for another 1-2 minutes to form a roux.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- Stir in the all-purpose flour, and cook for another 1-2 minutes to form a roux.
4. Make the Filling:
- Gradually whisk in the remaining 1 cup of milk. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Add in the lemon zest, mustard, peas, and dill. Stir to combine.
- Gently fold in the salmon chunks. Cook until the salmon is just beginning to flake, about 5 minutes. Remove from heat.
- Gradually whisk in the remaining 1 cup of milk. Cook, stirring constantly, until the mixture thickens, about 3-5 minutes.
- Add in the lemon zest, mustard, peas, and dill. Stir to combine.
- Gently fold in the salmon chunks. Cook until the salmon is just beginning to flake, about 5 minutes. Remove from heat.
5. Assemble the Pies:
- Divide the salmon mixture evenly among individual pie dishes or ramekins.
- Top each dish with the mashed potatoes, spreading them out to cover the filling completely.
- Divide the salmon mixture evenly among individual pie dishes or ramekins.
- Top each dish with the mashed potatoes, spreading them out to cover the filling completely.
6. Bake:
- Place the pies on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the tops are golden and the filling is bubbling.
- Place the pies on a baking sheet and bake in the preheated oven for about 20-25 minutes, or until the tops are golden and the filling is bubbling.
7. Serve:
- Allow the pies to cool slightly before serving. Enjoy your individual salmon pies!
- Allow the pies to cool slightly before serving. Enjoy your individual salmon pies!
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 7g | 18% |
| Sugar 12g | 12% |
| Fat | |
| Fat 33g | 37% |
| Saturated 15g | 49% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 470ug | 52% |
| Choline 170mg | 31% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 1.48mg | 87% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 5ug | 226% |
| Vitamin C 45mg | 51% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.36mg | 40% |
| Iron, Fe 2.64mg | 24% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1720mg | 51% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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