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Fresh Salmon Pie https://www.metro.ca/userfiles/image/recipes/pate-saumon-3056.jpg PT20M PT1H00M PT1H20M
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.
4
4 1 4 4
Fresh Salmon Pie

Fresh Salmon Pie

Rate this recipe
1 Vote
4
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • bouillon:


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  • 4 cups
    (1 L)
    water
  • 1 cup
    (250 mL)
    white wine
  • 2 lb
    (900 g)
    fresh salmon fillet
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    CEDAR BAY ATLANTIC SALMON BURGERS

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    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS SKIN ON OR SKINLESS COD PORTIONS 113 G OR ROCK LOBSTER TAIL FROZEN, 2 OZ.

    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS SKIN ON OR SKINLESS COD PORTIONS 113 G OR ROCK LOBSTER TAIL FROZEN, 2 OZ.

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  • 411 g
    fresh puff pastry
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  • 4
    hard-boiled egg mashed
  • 1 Tbsp.
    (15 mL)
    butter
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  • 1/2 cup
    (125 mL)
    grated cheddar cheese
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  • 1/2
    white onion chopped
  • 4 tsp.
    (20 mL)
    chopped fresh dill
  • 3 Tbsp.
    (45 mL)
    milk
  • 1
    egg, beaten
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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