Name: Salmon Pot Pie
Prep time: 20 min
Cook time: 40 min
Yield: 4
Ingredients: 3 cups clam juice; 1 (3 ounce) salmon fillet, skin removed; 1 tablespoon olive oil; 2 tablespoons butter; 1 carrot, peeled and diced; 1 stalk celery, diced; 1 small leek, diced; 1 shallot, minced; 3 tablespoons all-purpose flour, or as needed; 1 cup heavy whipping cream; 3 tablespoons chopped fresh dill, or to taste; 1/2 lemon, juiced, or to taste; salt and ground black pepper to taste; 10 medium shrimp, peeled and deveined; 1 1/2 ounces smoked salmon, chopped; 1/2 sheet frozen puff pastry, thawed

Salmon Pot Pie

⏱️ Ready in 1h 🥄 Prep 20 min 🔥 Cook 40 min 👥 4 servings 👁️ 12 views

I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different, though along the same lines - served in a individual baking dish with a creamy sauce, and topped with puff pastry. Sounds like chicken pot pie but I wanted salmon! I looked at some fish pie recipes but nothing I found came in that familiar comforting form. So I set out on my own and this is what I came up with! Hope you enjoy it.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 Instructions

Preheat oven to 425 degrees F (220 degrees C).

Grease two 2-cup baking dishes.

Bring the clam juice to a simmer in a small pot.

Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes.

Remove salmon to a plate; reserve poaching liquid.

Heat olive oil and butter in a skillet over medium heat.

Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes.

Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.

Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes.

Stir dill and lemon juice into mixture; season with salt and pepper.

Break salmon fillet into bite-size pieces; divide into prepared baking dishes.

Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish.

Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish.

Top with remaining 1/3 the sauce.

Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface.

Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish.

Place dishes on a baking sheet.

Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes.

Cool for 5 minutes before serving.

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