Salmon Pot Pie
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cups
Clam Juice1 tbsp
Olive Oil2 tbsps
Butter1 stalk
Celery (diced)1 small
Leek (diced)3 tbsps
All-Purpose Flour (or as needed)1 cup
Heavy Whipping Cream3 tbsps
Dill (chopped fresh, to taste)1
SaltDirections:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Grease two 2-cup baking dishes
3
Bring the clam juice to a simmer in a small pot
4
Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes
5
Remove salmon to a plate; reserve poaching liquid
6
Heat olive oil and butter in a skillet over medium heat
7
Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes
8
Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes
9
Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes
10
Stir dill and lemon juice into mixture; season with salt and pepper
11
Break salmon fillet into bite-size pieces; divide into prepared baking dishes
12
Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish
13
Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish
14
Top with remaining 1/3 the sauce
15
Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface
16
Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish
17
Place dishes on a baking sheet
18
Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes
19
Cool for 5 minutes before serving