Fresh Salmon Pie
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 20 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Bouillon:
- 4 cups (1 L) water
- 1 cup (250 mL) white wine
- Salt, pepper, thyme and parsley to taste
- 2 lb. (900 g) fresh salmon fillet
- 1 411-g box fresh puff pastry
- 4 hard-boiled eggs, mashed
- 1 Tbsp. (15 mL) butter
- 1/2 white onion, chopped
- 4 tsp. (20 mL) chopped fresh dill
- 3 Tbsp. (45 mL) milk
- 1 egg, beaten
Preparation
In a pot, mix water, wine and seasonings. Add fillets and poach for 15 min. Drain and cool. Remove skin and set fillets aside.
Preheat oven to 375°F/190°C.
Roll out 1 ball (205.5-g) of dough on a floured surface and lay crust in a lightly buttered 9x7-in. (23x18-cm) pan dusted with flour. Add salmon.
In a bowl, mix eggs, butter, onion, dill and milk together. Season to taste.
Spread mixture over salmon.
Brush edges of crust with beaten egg. Roll out half of remaining dough, cut steam vents in it and drape it over pie. Brush top crust with remaining egg.
Bake 45 min. or until pie is golden brown.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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