Salmon and Mushroom Pie
Preparation
25 MIN
Cooking
25 MIN
Chilling
1 H
Servings
6

Salmon and Mushroom Pie

Ingredients

    Whole-wheat pastry

  • 1/2 cup (125 ml) all-purpose flour
  • 1/4 cup (60 ml) whole-wheat flour
  • 1/8 teaspoon (0.5 ml) baking powder
  • 1 pinch salt
  • 1/4 cup (60 ml) butter, chilled and cut into pieces
  • 1 egg

    Salmon and mushroom filling

  • 1 lb (454 g) skinless salmon fillet, cut into 1-inch (2.5-cm) cubes
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1 onion, thinly sliced
  • 8 oz (227 g) white mushrooms, sliced
  • 3 tablespoons (45 ml) butter
  • 1/4 cup (60 ml) whole-wheat flour
  • 1 1/2 cups (375 ml) milk
  • Salt and pepper

Preparation

Whole-wheat pastry

  1. Place the flours, baking powder and salt in the food processor. Pulse for a few seconds. Add the butter and pulse until the butter pieces are the size of peas. Add the egg. Pulse until the dough just begins to hold together. Remove the dough and shape into a disc. Wrap in plastic and refrigerate for 30 minutes.
  2. On a floured surface, roll out the dough and trim it to form a 28-cm (11-inch) circle. Transfer to a baking sheet and refrigerate.
  3. With the rack in the middle position, preheat the oven to 200°C (400°F).

Salmon and mushroom filling

  1. In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes.
  2. Meanwhile, in a skillet over medium heat, brown the onion and mushrooms in the butter. Season with salt and pepper. Sprinkle the flour on the vegetables and stir to combine. Slowly stir in the milk. Bring to a boil, stirring constantly. Lower the heat and simmer for 1 minute. Adjust the seasoning.
  3. Add the salmon to the mushroom sauce. Pour into a 23-cm (9-inch) pie plate. Cover with the pastry dough and crimp or press the dough to the edge of the plate. Make a hole in the centre to allow steam to escape.
  4. Bake until the crust is lightly browned and filling is hot, about 20 minutes.