Ricardo’s Salmon Pot Pie

Name: Ricardo’s Salmon Pot Pie
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 1 cup (160 g) potatoes, peeled and cut into small dice; 1 tbsp cornstarch; 1 tbsp (15 ml) water; 1 cup (95 g) leek, chopped; 1 celery stalk, cut into small dice; 6 tbsp (85 g) butter; 3 tbsp unbleached all-purpose flour; 1 cup (250 ml) milk, plus more for brushing; 1/4 cup (60 ml) 35% cream; 1 1/2 lb (675 g) salmon fillets without skin, cubed; 2 discs shortcrust pastry (see recipe)

(71)

Rate this recipe

Preparation 40 min
Cooking 1 h 15 min
Other 15 min
Servings 6

Nut-free
Egg-free

See

Ingredients

- 1 cup (160 g) potatoes, peeled and cut into small dice
- 1 tbsp cornstarch
- 1 tbsp (15 ml) water
- 1 cup (95 g) leek, chopped
- 1 celery stalk, cut into small dice
- 6 tbsp (85 g) butter
- 3 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk, plus more for brushing
- 1/4 cup (60 ml) 35% cream
- 1 1/2 lb (675 g) salmon fillets without skin, cubed
- 2 discs shortcrust pastry (see recipe)

Preparation

- Place the potatoes in a small pot. Cover with cold water. Season with salt. Bring to a boil and cook until tender. Drain and set aside.
- In a small bowl, combine the cornstarch and water until smooth. Set aside.
- In a large pot, soften the leek and celery in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute while stirring. Add the milk and cream. Bring to a boil while whisking.
- Add 1 lb (450 g) of the salmon to the pot. Bring to a boil. Simmer for 2 minutes, stirring to break up the salmon. Adjust the seasoning. Remove from the heat. Add the potatoes, cornstarch mixture and remaining salmon. Set aside.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.
- On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.
- Bake for 45 minutes or until the crust is nicely browned. Let sit for 15 minutes before serving.

Personal Note

Stainless Steel Adjustable Rolling Pin

24.99 $

This rolling pin has a smooth and non-stick stainless steel surface. It can be chilled beforehand in the freezer, making it easier to work with the dough. Removable silicone discs slide easily onto the pin to help roll out your preferred pastry thickness.

Shop now

Ricardo’s Salmon Pot Pie

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

Stainless Steel Adjustable Rolling Pin