Salmon Duo and Mushroom Pie
The combination of smoked and fresh salmon with the mushrooms and fresh herbs is simply delicious, especially when served with a green salad. It can be served in individual dishes or in one larger one.
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!
