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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Topping
Flour for the counter
1 sheet frozen puff pastry (9 1/2 x 9-inch), thawed
1 large egg, lightly beaten
Filling
2 lbs salmon fillets, skin removed
6 tbsp unsalted butter
3 leeks, white and light green parts only, halved and sliced 1/4 inch thick
2 cloves garlic, minced
7 tbsp flour
2 (8-oz) bottles clam juice
2 cups whole milk
1 cup frozen peas
1/4 cup minced fresh dill
2 tbsp fresh lemon juice
Pinch nutmeg
Pinch cayenne pepper
Lemon wedges (for serving)
1. For the topping: Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Dust the counter lightly with flour and unfold the sheet of puff pastry. Following the photo, use a pizza cutter to cut the pastry into 12 rectangles. Brush the rectangles lightly with egg, then transfer to a baking sheet lined with parchment paper. Bake until the rectangles are puffed and lightly browned, about 8 minutes. Allow to cool on the baking sheet until needed.
2. For the filling: Reduce the oven temperature to 400 degrees. Remove any pin bones from the salmon and cut into 1/2-inch pieces. Season the salmon with salt and pepper, then spread it in a 13x9 inchbaking dish and set aside.
3. Melt the butter in a large Dutch oven over medium heat. Add the leeks and 1/2 tsp salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the flour and coat the vegetables. Gradually whisk in the clam juice and milk until smooth. Bring to a simmer and cook until the sauce is thick, about 1 minute.
4. Off the heat, stir in the peas, dill, lemon juice, nutmeg, and cayenne. Season with salt and pepper to taste. Pour the mixture over the salmon in the baking dish. Use a spoon to redistribute the salmon evenly throughout the dish.
5. Arrange the reserved puff-pastry rectangles attractively over the casserole. Bake until the sauce is bubbly and the salmon is fully cooked, 13 to 15 minutes. Let sit for 5 minutes before serving with the lemon wedges. Serves 6 to 8
To Make Ahead: The topping in step 1 and the sauce in step 3 may be prepared up to 1 day in advance. Wrap the pastry squares tightly in plastic wrap and store at room temperature. Transfer the sauce to a covered container and refrigerate. When ready to assemble and bake the casserole, return the filling to a simmer in a saucepan or the microwave before proceeding with steps 2, 4, and 5.
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SALMON AND LEEK POT PIE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Topping
Flour for the counter
1 sheet frozen puff pastry (9 1/2 x 9-inch), thawed
1 large egg, lightly beaten
Filling
2 lbs salmon fillets, skin removed
6 tbsp unsalted butter
3 leeks, white and light green parts only, halved and sliced 1/4 inch thick
2 cloves garlic, minced
7 tbsp flour
2 (8-oz) bottles clam juice
2 cups whole milk
1 cup frozen peas
1/4 cup minced fresh dill
2 tbsp fresh lemon juice
Pinch nutmeg
Pinch cayenne pepper
Lemon wedges (for serving)
1. For the topping: Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Dust the counter lightly with flour and unfold the sheet of puff pastry. Following the photo, use a pizza cutter to cut the pastry into 12 rectangles. Brush the rectangles lightly with egg, then transfer to a baking sheet lined with parchment paper. Bake until the rectangles are puffed and lightly browned, about 8 minutes. Allow to cool on the baking sheet until needed.
2. For the filling: Reduce the oven temperature to 400 degrees. Remove any pin bones from the salmon and cut into 1/2-inch pieces. Season the salmon with salt and pepper, then spread it in a 13x9 inchbaking dish and set aside.
3. Melt the butter in a large Dutch oven over medium heat. Add the leeks and 1/2 tsp salt and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the flour and coat the vegetables. Gradually whisk in the clam juice and milk until smooth. Bring to a simmer and cook until the sauce is thick, about 1 minute.
4. Off the heat, stir in the peas, dill, lemon juice, nutmeg, and cayenne. Season with salt and pepper to taste. Pour the mixture over the salmon in the baking dish. Use a spoon to redistribute the salmon evenly throughout the dish.
5. Arrange the reserved puff-pastry rectangles attractively over the casserole. Bake until the sauce is bubbly and the salmon is fully cooked, 13 to 15 minutes. Let sit for 5 minutes before serving with the lemon wedges. Serves 6 to 8
To Make Ahead: The topping in step 1 and the sauce in step 3 may be prepared up to 1 day in advance. Wrap the pastry squares tightly in plastic wrap and store at room temperature. Transfer the sauce to a covered container and refrigerate. When ready to assemble and bake the casserole, return the filling to a simmer in a saucepan or the microwave before proceeding with steps 2, 4, and 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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