Best Salmon And Brie Pie Recipes

FRENCH-CANADIAN SALMON PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter or lard until mixture is an even crumbly texture. Add cold water a tablespoon at a time and mix until dough comes together.
• Shape the dough into a disc, wrap, and chill in the refrigerator. While pastry is chilling, prepare filling.
• Wash and peel the potatoes. Cut into chunks and boil in a medium size pot of water until tender, about 12 minutes. Drain, mash the potatoes, and set aside.
• Melt the butter in a large skillet over medium heat. Add the onions, and sauté until they are softened, about 5 minutes.
• Add the 1/2-cup of water to the skillet.
• Season the salmon fillet with salt and pepper, and place it into the skillet skin side down.
• Spoon liquid and onions over the salmon, cover the skillet, and cook until the salmon is opaque, about 5 minutes. Turn off the heat and let the salmon cool slightly.
• Remove the skin and break the salmon into pieces. Add the salmon, onions, and poaching liquid to the mashed potatoes and mix to combine. Taste and adjust salt and pepper if needed.
• Preheat the oven to 400°F.
• On a lightly floured surface, divide dough in half and form two balls. Flatten one ball with your hands, and roll dough to about 12-inches in diameter, to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the salmon pie filling. Gently pat the filling down to remove any air spaces.
• Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the pie filling.
• Fold the top crust under the bottom crust and pinch the edges. Brush with egg wash and cut vent holes.
• Bake the salmon pie in a preheated oven for 30-35 minutes, or until the pastry is golden brown. While the salmon pie is baking, make the dill béchamel sauce.
• Melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add milk stirring constantly. When sauce begins to thicken, add the lemon juice, dill, and salt and pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
• Remove the pie from oven and let it cool for at least 10 minutes before serving. Cut into pie wedges, drizzle with the dill sauce if desired, and serve warm.
• Yield: Makes 1 pie, about 8 servings.

NEW ENGLAND SALMON PIE

Steps:

• In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

SALMON BRIE BAKE

Steps:

• Cut the brie into 1-inch cubes. You may want to remove the rind, but this is not necessary.
• Cube the bread likewise.
• Chop the scallions.
• Combine the cheeses and bread in a large bowl. Spread out in a baking dish.
• Whisk the eggs, half and half and salt. Pour the egg mixture over the salmon.
• Refrigerate for four hours (optional).
• Bake for 50 minutes in a pre-heated 350 degree oven.

SALMON AND BRIE PIE

Steps:

• Preheat oven to 200c.
• Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
• Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
• Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
• Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
• Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
• We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

SCOTT'S SALMONBERRY PIE

Steps:

• Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix.
• Preheat the oven to 350 degrees F.
• Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch. Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape. Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool.
• To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds. Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt.
• Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture. Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch. Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell. Chill pie until completely cold.
• Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.

SALMON AND LEEK PIE

Steps:

• Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
• In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
• Preheat oven to 400°F.
• Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
• Serve pie warm or at room temperature with sauce.