Salmon Pot Pie

 

We eat a lot of fish and chicken in our home.  Mostly chicken, and then fish.  Sometimes it is fresh fish, but often I take advantage of good tinned fish, such as salmon or tuna. It is something I grew up with, so I quite like tinned fish.

   

I will often make us a salmon loaf, or fish patties, fish cakes, tuna melts, or another of our favourites which I am sharing with you here today, Salmon Pot Pie.  You don't have to use tinned fish in this. You could certainly use leftover cooked salmon. I have used a mix of cooked and hot smoked salmon which is really tasty. You could  use Tuna if you don't like salmon.  Its a very forgiving, very delicious recipe. 

 

It is a very simple recipe, which involves sauteing a mix of vegetables (leek or onion, peppers and celery) in a bit of butter until softened.  You then add some flour, stock and milk to create a creamy sauce, which is flavoured with thyme and cayenne pepper.  (How little or how much is up to you. I prefer to err on the side of caution myself!) 

 

 

Once the sauce is made you flake the fish into it along with some frozen peas.  You pour this mixture into a casserole/pie dish or dishes (if making individual ones) and top with some short crust pastry.  I like to brush it with an egg wash  prior to baking which gives it a lovely golden glaze.

 

For all of my chopping today I used the 6 inch knife from the MyKtchn Premium Black Ceramic Kitchen Knife Set.

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These knives are really great, and make short work of chores such as slicing and chopping all of the vegetables for this lovely pot pie.

 

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The end result is positively scrumptious. 

 

That rich and creamy sauce goes perfectly with the salmon.  Salmon is an oily fish and quite good for you, being high in protein, vitamin D and heart healthy omega 3 fatty acids.  

 

Its a good practise to eat oily fish at least once a week, if not more often. 

 

Fresh salmon can ofttimes be a bit cost prohibitive, so that's why we will more often than not use tinned.

 

And this simple and delicious Pot Pie is an excellent way of preparing it.

 

If you want to make it even more colourful, you can use a mix of frozen vegetables, such as peas/carrots/corn/beans.  My mother always used frozen mixed vegetables in her pot pies.

 

And she made GREAT pot pies.  She was the Queen of pot pies! 

 

You can of course use ready rolled pastry for convenience, but if you are keen to make your own, I have an excellent recipe for Short Crust pastry that you can use.  You would need to double it. 

  

One of the things I love about this fabulous Salmon Pot Pie is that it uses simple ingredients that I have in my home most of the time.  I also love that it is quick and easy to make. Best of all, its very tasty!

Yield: 6Author: Marie Rayner

Salmon Pot Pie

A simple, yet flavourful salmon filling beneath a crisp crust. Ordinary ingredients done well. Delicious!

ingredients:

• 1 lb prepared short crust pastry
• (alternately  make enough pastry for two crusts)
• 2 TBS butter
• 1 medium onion or leek, trimmed, washed
• and thinly sliced (leek) or chopped (onion)
• 2 stalks celery, trimmed and chopped
• 2 small sweet bell peppers, trimmed and chopped
• (I used green and yellow)
• 35g plain flour (1/4 cup)
• 3/4 tsp dried thyme
• 1/4 tsp salt
• 1/4 - 1/2 tsp cayenne pepper
• 240ml chicken or vegetable broth (1 cup)
• 180ml milk (3/4 cup)
• 1 cup frozen peas
• 2 (170g) tins of boneless, skinless cooked salmon, flaked (12 ounces)
• a handful of snipped fresh parsley (optional)
• 1 egg, lightly beaten

instructions:

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a deep pie dish, or six individual pie dishes.
2. Melt the butter in a large saucepan over medium heat.  Add the leek/onion, peppers and celery.  Saute for 4 to 5 minutes until the vegetables are tender.  Whisk in the flour, thyme, salt and cayenne.  Add the broth and milk, and cook, stirring until the mixture is thickened and bubbly.  Stir in the salmon, peas and parsley.  Pour into the pie dish, or divide between the individual dishes.
3. Roll the pastry out  to fit the top of the casserole dish (s).  If using individual ones, cut shapes large enough to sit on top of each.  Place the pastry on top of the hot filling.  Brush with beaten egg.
4. Bake for 20 to 25 minutes, until crust(s) is/are golden brown.  Let stand for 10 minutes prior to serving.

Created using The Recipes Generator

 

You could serve a nice mixed salad on the side of this tasty dish, or coleslaw, which would also be fabulous. I really think you are going to like this, or at least I hope you do!  Bon Appetit! 

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