This rich and creamy salmon pot pie is a welcomed change from the usual meat pot pies.
|2 tbsp||(30 mL) Butter|
|3||Leeks, trimmed, cleaned and sliced|
|2 lbs||(1 Kg) Salmon fillet, skinless, boneless and chopped into 3/4 inch (2 cm) pieces|
|1 cup||(250 mL) Sour cream|
|.25 cup||(60 mL) Fresh dill, chopped|
|1 tsp||(5 mL) Lemon zest|
|1 tbsp||(15 mL) Water|
|1||(397 g) Package Tenderflake® Puff Pastry, thawed|
MELT butter in a large skillet over medium heat, add leeks and cook until soft, about 5 minutes. Remove from heat and let cool.
COMBINE salmon, sour cream, leeks, dill and lemon zest, mix well.
WHISK together egg and water, set aside.
ROLL out one square of puff pastry into an 8x8 inch (20x20 cm) square on a lightly floured surface. Place in the bottom of an 8 inch (2 L) square baking dish, pierce several times with a fork and pour in salmon mixture.
ROLL out remaining puff pastry to an 8 inch (20 cm) square. Using a sharp knife, cut into 1 inch (2.5 cm) strips. Arrange the strips on top of the salmon mixture in a lattice pattern. Trim edges if required.
BRUSH the pastry lattice lightly with egg wash. Cover with aluminum foil and refrigerate for at least one hour.
PREHEAT oven to 400°F (200°C).
REMOVE foil and bake in preheated oven for 25-30 minutes, or until puff pastry is golden brown and filling has reached an internal temperature of 165°F (74°C).
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