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July 18, 2018

Salmon Pie – sheer indulgence!

Posted on March 14, 2018 by in seafood

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Salmon Pie

Salmon Pie with chunks of lightly smoked salmon, fluffy potatoes, sour cream and peas. How can a girl be so lucky!

The salmon pie is not cheap, but it can easily feed 10 people as a starter and it is a beautiful showstopper. You can even make individual pies, choice is yours. I like the big homey pie in the middle of the table. If salmon is a little too steep for you, smoked trout is a very good and more affordable substitute. All of these products you can get at your local Woolworths.

Salmon Pie


I have made a few fish pies in my life. This big one is a crowd pleaser and you can never make it big enough. These fish and watercress Pies are a little more sophisticated. This time though, I go big with this delicious Salmon Pie. You can make a buttery hollandaise to eat with the pie, but we had a simple green salad with a few fresh figs. Simple-Good-Wholesome.

Salmon is so good for you. It is n excellent source of high-quality protein, vitamins and minerals, but it is the high content of omega-3 fatty acids, that makes this fish so, so good for you.

Salmon Pie

Salmon Pie

makes 8 – 10 slices

Ingredients

2 rolls puff pastry

3 large boiled and cooled potatoes

200 ml frozen peas

250 g cream cheese

125 ml sour cream

2 T chopped chives

zest of 1 lemon

salt and pepper to taste

1 egg for egg wash

500 g Hot Smoked Norwegian Salmon Fillet

Method

Make the potato layer. Peel and cut the potatoes in small cubes. Place in a bowl. Add the peas, lemon zest, cream cheese, sour cream and chives. Mix gently not to break the potatoes. Season with salt and pepper, just remember that the salmon is also seasoned. Be cautious not to over-season. Preheat oven to 200 C. Line a baking sheet with baking paper. Place the 1 roll of pastry at the bottom and cut 5 cm off on the long side. ( You will need this off cut to make the fish for decoration) Spoon the potato mix on to the pastry layer, leaving a 1.5 cm gap around the edges. Flake the salmon in biggish chunks and place on the potato mix. Now take the second pastry sheet and lay it over the layer of fish and potatoes.

Close the pie by pressing the edges of the two pastry layers together. Cut off any excess pastry. Keep for decorations or make cheese straws. Cut out fish shapes and place on the pie. Brush the pie with the egg wash and then bake for 40-45 minutes or until the pastry is puffed out and golden in color.

Salmon Pie

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2 Responses to “Salmon Pie – sheer indulgence!”

  1. andysimon 16 March 2018 at 2:47 pm #

    Very nice post. Thanks for sharing the ingredients and methods to make this delicious recipe. On weekends I will definitely try to make this.

  2. Toimitus 22 March 2018 at 5:32 am #

    Oh goodness, I”m sorry to have offended you, Linda! It was truly not my intention. I was trying to draw a comparison between indulgence foods-things that aren”t quite good for you, but that you enjoy nonetheless. So I put beer and fried food in the same category. Both are traditionally consumed on their respective holidays (I don”t think of corned beef as an indulgence food), but did not intent to further negative stereotypes. I can tell you that I have had Irish pastries (two favorite spots, now closed, were Breads n” Bits of Ireland in Melrose, MA and Taste of Home in South Boston) and agree with you that they are wonderful. cheap custom essays


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