Salmon Pot Pie

Prep 30 min
Total 50 min
Ingredients 14
Servings 4

These salmon pot pies are exquisite and delicious. Serve them as the main dish for any event at home and just wait for the glowing nods from your guests. The secret here is to cook the salmon slightly so that it’s still juicy when you take it out of the oven. I like to put it in the microwave for a minute, but you can sear it for a couple of minutes in a pan or lightly cook it in fish stock with white wine. It will be delicious. If you want to prepare them in advance, prepare everything and bake the pot pies when you’re ready to serve. MORE + LESS -

Ingredients

1/2

cup carrot, diced

1/2

cup peas

celery stalk, chopped

cup artichoke hearts, chopped

tablespoons butter

cup leek, chopped

1/4

teaspoon rosemary or thyme, chopped

tablespoons flour

1 1/2

cup fish or vegetable stock

cup cream

Salt and pepper

salmon filet

puff pastry sheet

egg, lightly beaten

Directions

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1

Preheat the oven to 400° F.
2

Steam the carrots, peas, celery and artichoke hearts until they’re soft.
3

In a pan, melt the butter over medium heat and sauté the leek until it’s very soft, stirring frequently and without letting it get brown. Add the rosemary or thyme, the steamed vegetables and stir well.
4

Sprinkle with the flour, stirring nonstop. Add the stock, cream, salt, and pepper, stirring until the mixture is slightly thick. Check the seasoning and remove from the heat.
5

Put the salmon filet on a dish, cover with plastic wrap and cook in the microwave for a minute. Remove from the microwave and cut the filet into small and medium-sized pieces with a fork. Mix with the vegetables. Set aside.
6

Pour the salmon mix into four baking pans. Brush the edges with beaten egg, cover with a sheet of puff pastry cut into circles or squares, brush with more beaten egg and bake for 20 minutes or until the crust is puffed and golden brown.