Culture Street

Food

Salmon Pie

On June 27, 2014

SERVES 6
PREPARATION TIME 30 MINUTES
TOTAL COOKING TIME 45 MINUTES
Serve hot or cold, as an entrée or main course

Ingredients
500 g (1 lb 2 oz) pâte feuilletée, or 2 packets puff pastry
800 g (1 lb 12 oz) fresh skinless salmon
1 small bunch dill
5 eggs
300 ml (10½ fl oz) thin (pouring) cream
3 teaspoons pastis (anise-flavoured liqueur)
2 French shallots
3 teaspoons fennel seeds
Salt and pepper
1 small bunch basil
1 teaspoon poppy seeds

SALMON FILLING
Cut 200 g (7 oz) of the salmon into 5 mm (¼ inch) slices.
Pluck the dill leaves. Process the rest of the salmon with the dill, 4 eggs, the cream and the pastis in a food processor until smooth. Finely chop the shallots. Add the fennel seeds and chopped shallots to the salmon mixture, then season. Pluck the basil leaves.

ASSEMBLY AND COOKING
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹?8 inch) thick.
Line a baking tray with baking paper and lay one rectangle of dough on top. Spread over half the salmon mixture, leaving a 1 cm (½ inch) border all around. Cover with basil leaves and slices of salmon, then spread over the remaining mixture.

Whisk the remaining egg and use it to glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges. Glaze the top of the pie and scatter with the poppy seeds. Bake at 180°C (350°F/Gas 4) for 45 minutes.

Recipes and images from Pies and Tarts by Stephane Reynaud, Murdoch Books, rrp $49.99, photographed by Marie-Pierre Morel.

You Might Also Like

Food

Recipe: Nori-crusted salmon

I’m a huge salmon lover, so I’m always looking for new ways to prepare and serve it. Here I’ve teamed it with nori, and its salty sea flavour works perfectly...

On January 27, 2017

Food

Super Green Smoothies for weight loss, energy and vitality

After battling and surviving a rare and aggressive form of breast cancer, Sally Obermeder decided to take back control of her health. By making one simple change - switching to...

On May 4, 2015

Food

Pavlova Wreath

A recipe surrounded with contentious debate whether its origin is Australia or New Zealand. Either way, we love the pavlova for its crunchy, crisp exterior and its soft marshmallowy inside....

On October 2, 2015
 

Food

Tomato and carrot soup

GF / F OPTION / SF / V / VG OPTION

On May 20, 2016

Food

Modern Fruit Mince Tarts

MAKES ABOUT 12

On December 2, 2015

Food

Beef Vindaloo

Not for the faint-hearted, this fiery beef delivers a bit of a kick!

On December 11, 2015
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au