Cheesy Salmon Pie

28 Feb 2017

 

Cooking Level: ★★★☆☆

Time: ★★★☆☆

   

INGREDIENTS

  • 500g Flaky pastry

  • 600g Skinless salmon fillets

  • Salt and pepper

  • 40g Unsalted butter

  • 60g All-purpose flour

  • 1 liter Organic milk

  • 100g Parmesan cheese grated

  • Finely chopped dill

  • 1tsp Lemon juice

  • 1 Free range egg yolk

 

DIRECTIONS

  1. Season the salmon fillets with salt and pepper and place in an oven proof dish

  2. In a preheated oven, bake for 20 to 25 minutes and set aside to cool down

  3. In a pot, melt the butter

  4. Add the flour and mix well with the butter over medium heat

  5. Pour in the milk and bring to a boil

  6. Simmer on low heat until the mixture has thickened

  7. Add the grated parmesan to this mixture and set aside

  8. Pull the cooked salmon into chunks and add to the milk cheese mixture

  9. Add the chopped dill and lemon juice

  10. Set aside and cool down

  11. On a floured surface roll out the pastry until 5mm thick

  12. Prepare a buttered ovenproof dish and place the pastry inside

  13. Push to the edges and make sure the whole dish is covered

  14. Leave the existing pastry for the top

  15. Now add the cooled salmon mixture and pour into the dish with the pastry

  16. Roll out the leftover pastry and cover all nicely

  17. Make sure to cover all the surface

  18. Whisk up the egg yolk and brush on to the pastry

  19. In a preheated 180°C oven, bake for 30 minutes or until golden brown

  20. Take out and let it rest for 30 minutes

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