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Ingredients
Salmon Pie
- Ingredients
- 600 grams Salmon (skinless and boned)
- 500 milliliters fish stock (from a jar)
- 1 packet Puff pastry dough (frozen, about 425 grams)
- 250 grams cooked Rice
- 200 grams button Mushroom (cleaned and finely chopped)
- 2 Tbsps lemon juice
- 2 shallots (finely chopped)
- 2 hard-boiled eggs
- 1 egg yolk
- salt
- freshly ground peppers
- 80 grams butter
- 1 Tbsp chopped Dill
Bring fish stock to a boil and reduce heat. Add salmon and cook for about 5 minutes. Remove salmon from the stock and cool, divide into small pieces.
Thaw puff pastry.
Peel eggs.
Combine dill with rice. Mix mushrooms with lemon juice.
Heat half of butter in a pan and saute shallots for a few minutes. Add mushrooms and season with salt and pepper. Saute until all liquid has evaporated, remove from heat and allow to cool.
Roll out puff pastry into two 25 x 25 cm rectangles (approximately 10 x 10 inches).
Place one puff pastry rectangle on a lined with parhcment paper baking sheet.
Spread half of rice on pastry, leaving about 5 cm edge free (approximately 2 inches). Layer half of mushrooms, some salmon and eggs on top of rice. Repeat layers, finishing with rice. Whisk egg yolk with 1 tablespoon of water.
Top pie with remaining pastry and press the edges firmly together. Brush pastry with egg yolk mixture.
Bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minites or until golden brown. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 4,178 cal. | (199 %) | ||
| Protein | 207 g | (211 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 281 g | (187 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |