Ricardo’s Salmon Pot Pie

Ricardo’s Salmon Pot Pie

  • Preparation 40 min
  • Cooking 1 h 15 min
  • Other 15 min
  • Servings 6
  • Sans noix
  • Sans oeufs
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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

Personal Note

To help you with this recipe

Stainless Steel Adjustable Rolling Pin

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.

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