Salmon Pot Pie Recipe

Name: Salmon Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups clam juice, 1 (3 ounce) salmon fillet, skin removed, 1 tablespoon olive oil, 2 tablespoons butter, and more.

Yes, Salmon Pot Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Pot Pie

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