Salmon Duo and Mushroom Pie
This savory pie features a delicious combination of fresh and smoked salmon, mushrooms, and fresh herbs. It's perfect for a hearty meal, served either as individual portions or as a larger pie. The flaky pastry and rich filling make it a satisfying dish for any occasion.
Calories: 450kcal
Ingredients
- 1 puff pastry sheet
- 14 ounces fresh salmon
- 1 short crust pastry sheet
- 2.5 ounces smoked salmon
- 18 ounces fresh mushrooms
- 4 tablespoons liquid cream
- 2 medium eggs + 1 egg yolk
- 1 tablespoon chives, chopped
- 2 medium shallots
- 2 tablespoons butter
Instructions
- Preheat your oven to 360°F.
- Cut the shortcrust pastry a bit bigger than your cooking dishes. The extra dough will serve to seal the pie. Place in the oven for 5 minutes. Take the dishes out and whitewash the dough with an egg wash (keep it as it will be used again later). Reserve and allow to cool.
- Prepare the filling: slice the mushrooms and cook them in one tablespoon of butter. Add the two finely chopped shallots. Season with salt and pepper. Add the cream and let reduce. Remove the skin and bones of the fresh salmon, if any, then dice into small pieces. Add the chopped chives and mix in.
- In a different bowl, beat the 2 eggs with a fork, season with salt and pepper and add the diced salmon, then the mushrooms. Pour generously into the dishes.
- Slice the smoked salmon into large bands and place them on the top of the mixture.
- Spread water on the edges of the shortcrust dough to help seal the puff pastry. Slice the puff pastry dough a bit larger than the size of the dish. Place on top of the dish and press with your thumbs to seal the two pieces of dough. Cut the excess with a knife. Whitewash the dough with some egg yolk.
- Roll a small piece of parchment paper to create a tube, and plant it in the center of the dish. This will allow the steam to escape.
- Place in the oven at 450°F for 10 minutes, then at 425°F for 10 to 15 minutes.
- Make your own dough for a better result. Make sure to season well!
Salmon Duo and Mushroom Pie:
- Keep Pastry Cold:
Cold pastry is easier to handle and bakes more crisply. Chill the dough in the fridge before rolling it out to prevent it from becoming too soft and difficult to work with. - Don’t Overfill:
Be careful not to overfill the pie. Spread the salmon and mushroom mixture evenly, leaving a small border around the edges. This helps ensure the pie bakes evenly and the pastry seals properly. - Avoid Soggy Bottoms:
To avoid a soggy bottom crust, pre-bake the shortcrust pastry for a few minutes before adding the filling. Brushing the inside with a thin layer of egg wash also helps create a protective barrier. - Use Fresh Herbs:
Fresh herbs like chives, thyme, and parsley enhance the flavors of the salmon and mushrooms. Use fresh instead of dried herbs for a brighter, more aromatic taste. - Chill Before Baking:
After assembling, chill the pie in the fridge for 10-15 minutes before baking. This helps the pastry hold its shape during baking for an even, crisp crust. - Customize the Filling:
Experiment with other ingredients, such as spinach, leeks, or lemon zest, to add extra flavor. For a richer filling, try adding grated cheese like Gruyère or Parmesan. - Use a Pizza Stone:
If you have one, bake the pie on a pizza stone. This will help the crust bake evenly and become extra crispy. - Watch the Oven Temperature:
Pay close attention to the oven temperature to ensure the perfect crust. If the edges brown too quickly, cover them with foil to prevent burning while the center cooks through. - Let It Rest:
Once baked, let the pie rest for a few minutes before cutting. This allows the filling to set, making it easier to slice without the filling spilling out. - Pair with Simple Sides:
Serve the pie with a simple green salad or roasted vegetables. The lightness of the salad will balance the richness of the pie. - Make Ahead:
You can prepare the pie up to the point of baking and refrigerate it for up to 1 day. This allows the flavors to meld and makes it easier to prepare in advance. - Egg Wash for a Golden Finish:
Don’t skip the egg wash before baking. It gives the puff pastry a beautiful, golden, and glossy finish, making the pie more appealing.
By following these tips, your Salmon Duo and Mushroom Pie will turn out perfectly every time!
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